Hashbrown, Spinach, Tomato and Feta Pie
This delicious breakfast pie is a vegetarian delight, with wholesome and nutritious ingredients that fit in with everyone's eating plan.
Servings: 6 people
Calories: 145kcal
Ingredients
- 2 cups potatoes shredded
- 3/4 cup feta cheese crumbles low-fat
- 1 tablespoon olive oil
- 1 cup grape tomatoes cut in half
- 3 cups baby spinach
- 2 eggs
- 2 egg whites
- 1/4 cup skim milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees.
- Spray an 8-inch pie pan with nonstick spray or use nonstick foil. Press the shredded hashbrown potatoes into the pan and up the sides to create the crust. Bake for 10 minutes. Remove from the oven and sprinkle half of the feta cheese into the bottom of the crust. Set aside.
- Heat the olive oil on medium heat in a small skillet. Once hot add the tomatoes and spinach. Cook just until the spinach has wilted and place on top of the feta cheese in the hashbrown crust.
- In a mixing bowl, combine the eggs, milk, salt, and pepper. Pour over the spinach and tomatoes and top with remaining feta. Bake for about 30 minutes or until set and lightly browned. Allow to rest for 10 minutes before slicing and serving. Enjoy!
Nutrition
Serving: 1slice | Calories: 145kcal | Carbohydrates: 12g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 346mg | Fiber: 2g | Sugar: 3g |
| SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5