Ingredients:
Preparation: Nonstick cooking spray
1 cup small broccoli florets
2-1/2 cups (12 ounces) frozen hash brown potatoes with onions and peppers (O'Brien style), thawed
1-1/2 cups cholesterol-free egg substitute
2 tablespoons reduced-fat (2%) milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
Sour cream (optional)
1 cup small broccoli florets
2-1/2 cups (12 ounces) frozen hash brown potatoes with onions and peppers (O'Brien style), thawed
1-1/2 cups cholesterol-free egg substitute
2 tablespoons reduced-fat (2%) milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
Sour cream (optional)
1. Preheat oven to 450°F. Coat medium nonstick ovenproof skillet with cooking spray. Heat skillet over medium heat until hot. Add broccoli; cook and stir 2 minutes. Add potatoes; cook and stir 5 minutes.
2. Beat together egg substitute, milk, salt and pepper in small bowl; pour over potato mixture. Cook 5 minutes or until edge is set (center will still be wet).
3. Transfer skillet to oven; bake 6 minutes or until center is set. Remove from oven. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese is melted.
4. Cut into 6 wedges; serve with sour cream, if desired.
