Ingredients:

  • 2 cups (300g) frozen shredded hash browns, thawed
  • 1 cup (150g) red bell pepper, diced
  • 1 cup (100g) zucchini, diced
  • 1/2 cup (75g) yellow onion, finely minced
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 1 tbsp (15ml) olive oil
  • 8 large eggs
  • 1/2 cup (120ml) skim milk
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the minced onion and red bell pepper, cooking until the onion becomes translucent and the pepper softens.
  3. Stir in the zucchini and cook for another 3–4 minutes until the edges are lightly browned.
  4. Fold in the baby spinach at the very end, stirring just until the leaves wilt.
  5. Grease a 9x13 inch baking dish with a light coating of oil.
  6. Spread the thawed shredded hash browns evenly across the bottom of the dish, pressing down slightly with a spatula to create a solid base.
  7. Pour the sautéed vegetable mixture over the potatoes, spreading them into an even layer.
  8. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and smoked paprika until the mixture is completely homogeneous and slightly frothy.
  9. Pour the egg mixture slowly over the vegetables, ensuring the liquid fills all the gaps.
  10. Sprinkle the shredded cheese evenly across the top.
  11. Bake at 375°F (190°C) for 30–35 minutes, or until the center is set and the top is a mahogany-colored gold.
  12. Garnish with chopped fresh parsley before serving.