Ingredients

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• 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

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Instructions

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• 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.