INGREDIENTS
2
tablespoons vegetable oil
2‑1/2
cups (12 ounces) frozen hash brown potatoes with onions and peppers (O'Brien style), thawed
1
cup frozen broccoli florets, thawed
6
eggs
2
tablespoons half-and-half
3/4
teaspoon salt
1/4
teaspoon black pepper
1
cup (2 ounces) shredded Cheddar cheese
1/2
cup sour cream
PREPARATION:
- Preheat oven to 450°F. Heat oil in medium nonstick ovenproof skillet over medium heat until hot. Add potatoes; coook and stir 5 minutes. Add broccoli; cook and stir 1 minute.
- Beat together eggs, milk, salt and pepper in small bowl; pour over potato mixture. Cook 5 minutes or until edges are set (center will still be wet).
- Transfer skillet to oven, bake 6 minutes or until center is set. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese is melted.
- Cut into wedges; serve with sour cream.
This recipe appears in:
Casseroles & Dishes
NUTRITIONAL INFORMATION:
Fiber
2 g
Carbohydrate
21 g
Cholesterol
270 mg
Saturated Fat
7 g
Total Fat
22 g
Calories from Fat
59 %
Calories
321
Protein
13 g
Sodium
430 mg
DIETARY EXCHANGE:
Meat
1
Starch
1/2
Fat
3
