• 2 cups Ore-Ida Shredded Hash Brown Potatoes, thawed

  • 1 cup part-skim shredded mozzarella cheese, divided

  • 2 tablespoons olive oil

  • 3 cups packed fresh spinach

  • 1 cup grape tomatoes

  • 4 eggs

  • 1/4 cup milk (I use skim)

  • pinch of nutmeg

  • salt and fresh ground pepper, to taste


  • Preheat oven to 375.

  • Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate, top with 1/2-cup shredded mozzarella and set aside.

  • Heat olive oil in a skillet.

  • Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently.

  • Remove from heat and spread over potatoes.

  • In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.

  • Pour over spinach and tomatoes.

  • Sprinkle the remaining shredded mozzarella over the pie.

  • Bake for 30 to 35 minutes, or until top is golden brown.

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