3 ½ cups frozen shredded hash brown potatoes
1 tablespoon olive oil
1 cup chopped onion
1 large clove garlic, minced
1 small zucchini, quartered, thinly sliced (about 2 cups)
1 cup diced red bell pepper
4 large eggs
½ cup 2 percent milk
½ cup shredded mozzarella cheese (about 2 ounces)
½ teaspoon dried basil leaves
½ teaspoon dried oregano leaves
Heat oven to 425°F. Press potatoes evenly against bottom and sides of a greased 10-inch quiche dish or pie plate. Coat lightly with olive oil or cooking spray. Bake until the potatoes are lightly browned and crisp, about 30 minutes. Once the potatoes are done, lower the oven temperature to 375°F.
While the crust is baking, heat the olive oil in a large nonstick skillet over medium heat until hot. Add the onion and garlic, and sauté until tender, 3-4 minutes. Add the zucchini, artichokes, and bell pepper; sauté until crisp-tender. Add salt and pepper to taste.
Beat the eggs, milk, cheese, basil and oregano in a large bowl until blended. Add the zucchini mixture and mix well.
Pour the vegetable mixture into the potato crust. Bake in the center of the 375°F oven until the center is almost set but jiggles slightly when the dish is gently shaken and a knife inserted near the center comes out clean, about 45 minutes. Let stand for 5 minutes. Cut into wedges and serve.
Recipe and photo courtesy of the Egg Nutrition Center.