• 12servings
  • 585minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons margarine or butter

  2. 2 medium leeks, quartered, sliced, using bulb and light green portions (about 2 cups)

  3. 8 oz. fresh asparagus spears, trimmed, broken into 1-inch pieces

  4. 5 cups frozen southern-style hash-brown potatoes (from 32-oz package)

  5. 1/2 cup roasted red bell pepper strips (from 7 1/4-oz jar)

  6. 1 teaspoon salt

  7. 1 teaspoon dried dill weed

  8. 8 eggs

  9. 1 pint (2 cups) half-and-half or milk

  10. 1 cup finely shredded fresh Parmesan cheese (4 oz)

Instructions Jump to Ingredients ↑

  1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Melt margarine in 12-inch skillet over medium-high heat. Add leeks and asparagus pieces; cook and stir 5 to 6 minutes or until crisp-tender.

  2. Add potatoes, roasted pepper strips, salt and dill; mix lightly. Spoon evenly into sprayed baking dish.

  3. Beat eggs in medium bowl. Add half-and-half; beat well. Add half of the cheese; mix well. Pour over vegetable mixture in baking dish. Sprinkle with remaining half of cheese. Cover with foil; refrigerate at least 8 hours or overnight.

  4. Heat oven to 350°F. Bake, covered, 45 minutes. Uncover; bake an additional 20 to 25 minutes or until center is set. Let stand 10 minutes. Cut into squares. If desired, garnish with red bell pepper strips.


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