- 1 1/4 c shredded frozen hash browns
- 2/3 c shredded or grated carrot
- 1/4 c chopped onion
- 1 tbsp chopped fresh parsley
- 2 tsp olive oil
- Pinch of salt and pepper
- 2 large eggs
- 1/2 c egg substitute
- 1/4 c low-fat milk
- 1/8 tsp dry mustard
- Two dashes hot pepper sauce
- 1/2 cup shredded reduced-fat sharp cheddar cheese
In a microwave-safe 1-quart casserole dish, combine potatoes, carrot, onion, parsley and oil. Cover and microwave on HIGH for 3 minutes, stirring after 90 seconds. Add salt and pepper.
In mixing bowl, combine eggs, egg substitute, milk, mustard and hot pepper sauce by beating on medium speed for a minute or two. Pour egg mixture into casserole dish and stir to combine with potato mixture.
Cover dish and microwave on HIGH for 2 minutes. Draw cooked egg toward the middle of dish and the liquid egg toward the edges and microwave on HIGH for 2 minutes more. Sprinkle cheese on top, and microwave until cheese is melted, about 30 seconds more. Let stand a few minutes before serving.
