Vegetable-Cheese Pie

Name: Vegetable-Cheese Pie
Ingredients: 4 1/2 cups frozen shredded hash brown potatoes, thawed; 1 cup (4 ounces) shredded reduced-fat Cheddar cheese; 1/4 cup finely chopped green bell pepper; 1/4 cup chopped tomato; 3 tablespoons finely chopped onion; 3/4 cup fat-free milk; 3/4 cup egg substitute; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Cooking spray

10 ingredients

5 steps

Ingredients

4 1/2 cups frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/4 cup finely chopped green bell pepper
1/4 cup chopped tomato
3 tablespoons finely chopped onion
3/4 cup fat-free milk
3/4 cup egg substitute
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Directions

1

Preheat oven to 350°.
2

Combine first 9 ingredients in a large bowl, stirring well. Pour mixture into a 9-inch pie plate coated with cooking spray.
3

Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean.
4

Let stand 10 minutes before cutting into wedges.
5

Tip: Keep a bag of shredded potatoes and a carton of egg substitute in the freezer so you can whip up this pie for a casual brunch or lunch. Vary the vegetables depending on what you have on hand.