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Cooking spray
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3 1/2 cups frozen hash brown
potatoes
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1
tablespoon butter
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1 cup
chopped onion
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1
large clove garlic, mince
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2 cups thinly sliced & quartered zucchini
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1 cup
diced sweet red pepper
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1 cup
chopped oil‑packed artichoke hearts, drained
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4 eggs
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1/2 cup skim milk
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1/2 cup shredded
reduced‑fat mozzarella cheese
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1/2 teaspoon each dried
crushed basil & oregano
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2 cups prepared tomato sauce, warmed
Preheat oven to 425°F‑ Evenly coat a 10‑inch
quiche or pie plate with cooking spray, Spread potatoes to cover bottom and
sides of dish; lightly coat with cooking spray. Bake until potatoes are
lightly browned and crisp, about 30 minutes. In large skillet, melt butter;
cook onion and garlic until tender, about 3 to 4 minutes. Stir in zucchini,
pepper, and artichokes, cooking until crisp‑tender. In large bowl, beat
together eggs, milk, cheese, basil, and oregano. Stir in vegetables and pour
into potato shell. Reduce heat to 375°F
and bake until knife inserted near center comes out clean, about 45 minutes.
Serve with 1/2 cup sauce over each portion.
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