Yield: Makes 6 servings
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:
1.
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.

2.
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).

3.
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.

4.
Cut into wedges; serve with sour cream.



Nutritional Information:
Serving Size:
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


This recipe appears in: Casseroles & Dishes

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