Hashbrowns, Spinach and Tomato Pie
Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Brunch Menu!
Servings: 6 servings
Ingredients
- 2 cups Ore-Ida Shredded Hash Brown Potatoes, thawed
- 1 cup part-skim shredded mozzarella cheese, divided
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup grape tomatoes, halved
- 3 to 4 cups packed fresh baby spinach
- 4 eggs
- ¼ cup milk
- ⅛ teaspoon ground nutmeg, or to taste
- salt and fresh ground black pepper, to taste
Instructions
- Preheat oven to 375˚F.
- Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate.
- Bake for 9 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside.
- Heat olive oil in a skillet. Add garlic and cook and stir for 20 seconds.
- Stir in the tomatoes and continue to cook for 30 seconds.
- Mix in the spinach and cook for 2 more minutes or until wilted, stirring frequently.
- Remove from heat and spread over the hashbrowns.
- In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined. Pour it over the spinach and tomatoes.
- Sprinkle the remaining shredded mozzarella over the pie.
- Bake for 30 to 35 minutes, or until top is golden brown.
- Let cool for 10 minutes before cutting.
- Serve.
Video
Nutrition
Calories: 205kcal | Carbohydrates: 15g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 122mg | Sodium: 194mg | Potassium: 445mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2345IU | Vitamin C: 15.3mg | Calcium: 206mg | Iron: 1.9mg
