Makes 6 servings
|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|
|1/4||teaspoon black pepper|
|1||cup (2 ounces) shredded Cheddar cheese|
|1/2||cup sour cream|
- 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.
|Calories from Fat||59 %|
|Total Fat||22 g|
|Saturated Fat||7 g|
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