INGREDIENTS:
— Frozen hashbrowns
— 1 1/4 cup of cheddar cheese
— pepper
— fresh or frozen broccoli (thawed and drained)
— Low fat milk
— 6 eggs
Thaw hashbrowns and squeeze oil out. Spray bottom of pie plate. Shred cheddar cheese and mix with crush hashbrowns. Mold mix to the bottom of plate and bake for about 25 minutes at 350 degrees. Steam florrets of broccoli (2 cups) and put in bowl. Mix eggs, low fat milk, more cheese and teaspoon of Dijon mustard. Whisk together and pour into pie plate. Then put a little more cheese on top. Put in for a half hour at 425 degrees and continue to monitor.
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