Vegetable-Cheese Pie

Ingredients

• 4 1/2 cups frozen shredded hash brown potatoes, thawed
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
• 1/4 cup finely chopped green bell pepper
• 1/4 cup chopped tomato
• 3 tablespoons finely chopped onion
• 3/4 cup fat-free milk
• 3/4 cup egg substitute
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl, stirring well. Pour mixture into a 9-inch pie plate coated with cooking spray.
3. Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean.
4. Let stand 10 minutes before cutting into wedges.
5. Tip: Keep a bag of shredded potatoes and a carton of egg substitute in the freezer so you can whip up this pie for a casual brunch or lunch. Vary the vegetables depending on what you have on hand.