Nutrition per serving may change if servings are adjusted.
1 cup refrigerated or frozen egg product, thawed
¼ cup chopped onion
¼ cup grated Parmesan cheese
½ (20 ounce) package refrigerated shredded hash brown potatoes (about 3 cups)
2 medium zucchini, thinly sliced (2½ cups)
1 clove garlic, minced
1 teaspoon cooking oil
3 ounces sliced reduced-fat Swiss cheese
¼ cup skim milk
2 teaspoons snipped fresh oregano or ½ teaspoon dried oregano, crushed
¼ teaspoon black pepper
⅛ teaspoon salt
Preparation
Prep
Ready In
In a large bowl combine ¼ cup of the egg product, onion and Parmesan cheese. Stir in potatoes. Transfer mixture to a greased 9-inch pie plate; pat mixture into the bottom and up the sides.
Bake, uncovered, in a 400°F oven for 35 to 40 minutes or until golden. Cool slightly on a wire rack. Reduce oven temperature to 350°F.
In a large skillet cook zucchini and garlic in hot oil until zucchini is crisp-tender; cool slightly. Place cheese slices in bottom of crust, tearing to fit. Arrange zucchini mixture over cheese.
In a small bowl combine the remaining ¾ cup egg product, milk, oregano, pepper and salt. Pour over the zucchini mixture in crust.
Bake in the 350°F oven for 25 to 30 minutes or until filling appears set when gently shaken. Let stand for 10 minutes before serving.