Breakfast

Vegetable Tart with Potato Crust is for Breakfast.

Vegetable Tart with Potato Crust takes 20 minutes to prepare.

Vegetable Tart with Potato Crust takes 60 minutes to cook.

Vegetable Tart with Potato Crust makes 6 servings.

The ingredients for Vegetable Tart with Potato Crust are:

Crust:

1 LB frozen hash brown, thawed
3 Scallions, chopped
.75 C liquid egg white substitute
1 tsp finely chopped fresh thyme
.25 tsp salt

Filling
1 small zucchini, chopped
1 clove garlic, minced
2 slices turkey bacon, chopped
2 C packed baby spinach, coarsely chopped
1 small tomato, cored and chopped
.25 tsp salt
.25 tsp black pepper
couple dashes crushed red pepper (if desired)
.75 C egg white substitute
.33 C shredded fat free cheddar cheese

Here is how you make Vegetable Tart with Potato Crust:

To make crust - Preheat oven to 350Coat a 9" pie pan with cooking sprayIn medium bowl, combine potatoes, scallions, egg substitute, thyme, salt. Press mixture onto the bottom and sides of the prepared pan. Bake for 30 minutes or until cool to the touch. Cool.To make the filling-Meanwhile, heat a medium nonstick skillet coated with PAM over medium heat. Add the zucchini and garlic and cook, stirring, for 2 minutes or until tender. Add the bacon, spinach, tomato, salt, peppers, and cook, stirring frequently for 5 minutes, or until the spinach is wilted and the liquid has evaporated. Remove from the heat and cool. Stir in egg whites.Pour the veggie mixture into the crust. Sprinkle with cheese. Cook for 30 minutes or until filling is set and crust is golden brown.Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user UTEXAS09.

The nutritional information for Vegetable Tart with Potato Crust is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 125.0

• Total Fat: 0.3 g
• Cholesterol: 4.2 mg
• Sodium: 543.8 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 1.7 g
• Protein: 11.5 g