Hashbrowns, Spinach and Tomato Pie

• Gluten free

• Produce

  • 2 Garlic cloves
  • 1 cup Grape tomatoes
  • 2 cups Ore-ida shredded hash brown potatoes
  • 3 cups Spinach, packed fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 pinch Nutmeg
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Milk
  • 1 cup Mozzarella cheese, part skim

Found on diethood.com

Description

Ingredients

• 2 cups Ore-Ida Shredded Hash Brown Potatoes, thawed
• 1 cup part-skim shredded mozzarella cheese, divided
• 2 tablespoons olive oil
• 3 cups packed fresh spinach
• 2 garlic cloves, minced
• 1 cup grape tomatoes
• 4 eggs
• 1/4 cup milk (I use skim)
• pinch of nutmeg
• salt and fresh ground pepper, to taste

Directions

• Preheat oven to 375.
• Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate.
• Bake for 8 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside.
• Heat olive oil in a skillet.
• Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently.
• Add garlic and continue to cook for 1 minute.
• Remove from heat and spread over potatoes.
• In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
• Pour over 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.