Hearty Vegetable and Egg Pie

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Hearty Vegetable and Egg Pie

Hearty Vegetable and Egg Pie
1 cup frozen hash brown potato cubes thawed
1/2 cup onion chopped
1 tbsp. vegetable oil
1 cup sharp Cheddar cheese shredded
1/4 cup red bell pepper chopped
1/4 cup green onions sliced
1/4 cup zucchini sliced
1/4 cup low-fat sour cream
8 eggs beaten
3/4 tsp. garlic salt
pepper to taste Freshly ground
Prep time: 15 minutes
Cook time: 40 to 50 minutes

Preheat oven to 400°F and spray a 9-inch pie plate or tart pan with nonstick cooking spray. Cook potatoes and onion in oil in a skillet over medium-high heat for 10 minutes, stirring frequently. Spread in the bottom of the pie plate. Sprinkle with cheese, bell pepper, green onions and zucchini. In a medium bowl, beat together remaining ingredients and pour into pie plate. Bake for 30 to 40 minutes or until eggs are set in the center.

Makes 4 to 6 servings.

Optional: Add 1/4 cup diced ham or cooked, crumbled bacon.
Nutritional Information:
310 calories, 18 g protein, 23 g total fat (10 g sat.), 8 g carbohydrate, <1 g fiber, 2 g sugar, 370 mg cholesterol, 420 mg sodium, 8 points


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Made on 8/26/10 with mostly egg whites, low fat shredded cheddar, mushrooms and cauliflower instead of zucchini, a few other changes. Kids loved it, helped me make it and will def. make again - great way to use up veggies that need to be used up...

Comment Number: 4641


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