RECIPE FROM "SANDY'S
3 Tbsp. oil
2 cups frozen shredded hash brown potatoes
1 cup assorted chopped fresh vegetables (see Tip! below)
6 eggs, lightly beaten
2 Tbsp. milk or water
3/4 cup grated parmesan cheese, divided
Heat oil in large nonstick skillet on medium-high heat. Add potatoes and vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally.
Mix eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly over potatoes and vegetables; cover. Reduce heat to medium-low.
Cook 10 to 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup cheese; cover. Let stand 5 minutes. Cut into wedges.
Suggested Vegetable Combinations: Chopped broccoli flowerets, red pepper and shredded carrots or sliced green onions, chopped tomato and chopped parsley.
Sandy's Note: Great for any meal--breakfast, lunch, or dinner.