Source: Food Stamp Nutrition Connection

Potatoes, spinach, and cheese.

Servings

12 oz Hash Browns, country style, frozen , thawed
0.5 chopped green bell peppers , about 1/2 cup
0.5 cup fresh chopped onion , divided
0.5 tsp salt
0.5 tsp black pepper
12 oz evaporated skim milk , nonfat
0.75 cup egg whites (cup)
0.5 cup Cheese, cheddar, sharp, reduced fat, finely shredded
4 oz reduced fat Monterey Jack cheese , 1/2 cup, shredded
1 cup fresh chopped spinach , packed
0.5 cup Tomatoes, red, fresh, year round average, chpd/sliced

1 Preheat oven to 425 degrees.
2 In large bowl, combine hash browns, green pepper, 1/4 cup onion, salt, and 1/4 teaspoon pepper.
3 Spray an 8 x 8 inch baking dish with nonstick cooking spray. Press potato mixture into bottom.
4 Bake until lightly browned around edges, 20-25 minutes.
5 In large bowl, stir together evaporated milk, liquid egg substitute or egg whites, 1/4 teaspoon pepper, cheeses, spinach, remaining 1/4 cup onion, and tomatoes.
6 Reduce oven temperature to 350 degrees.
7 Pour mixture over potato crust. Bake uncovered until center is set, 40-45 minutes.
8 Cover and let stand for 10 minutes. Cut into 6 pieces. Serve hot.
9 Cover and refrigerate leftovers within 2 hours.