Potato Crusted Egg Pie -

Potato Crusted Egg Pie

Breakfast

Thinly sliced garlic potatoes form a crispy crust for this egg and cheese skillet pie.

About 35 minutes

About 7 minutes

1Preheat oven to 350°F. In a small saucepan, cover potato with cold water and place over high heat. Bring to a boil.
2Once boiling, reduce heat to medium-high and simmer for 20 minutes or until tender. Drain, set aside to cool.
3Meanwhile, whisk together 2 tsp. chives, 1/4 tsp. salt, pepper, eggs and egg white in a medium bowl.
4Place an 8 in. ovenproof nonstick skillet over medium heat. Add 1 Tbsp. oil. Peel and thinly slice cooled potato. Add garlic and potato to pan, cook 30 seconds, turning gently.

5Add 1/2 tsp. salt, then press potatoes into bottom of pan to form a crust. Pour eggs on top, cook another minute.
6Stir gently and press onto bottom of pan once more. Cook another 2 minutes, then remove from heat and top with cheese.
7Bake 7 minutes or until set. Once out of oven, drizzle 1 tsp. oil over top and serve with tomatoes and chives.

Serving Size: 1 wedge, 2 Tbsp. tomatoes

Amount Per Serving:

Recipe Category: Breakfast

Recipe Subcategory: Casseroles

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.