From: The Low Carb Bible

Nonstick cooking spray
1 cup small broccoli florets
2.5 cups (12 oz) frozen hash brown potatoes with onions and peppers (O’Brien style) - thawed
1.5 cups cholesterol-free egg substitute - thawed
2 tb reduced fat (2%) milk
3/4 ts salt
1/4 ts black pepper
1/2 cup shredded reduced fat Cheddar Cheese

Preheat oven to 450 degrees.

Cook and stir broccoli for 2 mins. Add potatoes, cook and stir 5 mins.

Beat together egg substitute, milk, salt and pepper. Pour over potato mixture in over safe bowl.

Put bowl in oven. Bake about 6 minutes. Sprinkle with cheese. Let stand 2-3 mins until cheese is melted.

Serve with sour cream if desired.

6 servings.
Calories 102; carbs 11g; fat 2g; cholesterol 7mg; sodium 627mg; fiber 1g; protein 9g

From: Taste of Home

- 1/2 lb fresh mushrooms, sliced
- 1/2 cup chopped onion
- 2 tb olive oil
- 1 pk (10 oz) frozen copped spinach - thawed and squeezed dry
- 1 cup heavy whipping cream
- 1 cup egg substitute
- 1/4 ts salt
- 1/4 ts pepper
- 1 - 1/4 cups shredded mexican cheese blend
- 1/3 cup grated parmesan cheese

Coat a 9 in pie plate with nonstick cooking spray.

Saute mushrooms and onion in oil for 12-14 mins. Remove, stir in spinach.

In separate bowl, combine cream, egg substitute, salt, and pepper. Stir in the spinach mixture, 1 cup mexican cheese blend, and parmesan cheese. Pour into pie plate. Bake 350 degrees for 35-40 mins.

Calories 359; fat 30g; cholesterol 78mg; sodium 391mg; carbohydrate 7g; fiber 2g; protein 16g