Ingredients:
1 tablespoon vegetable oil
1 1/2 cups Southwest Hash Browns (found in refrigerated section)
6 eggs (4 egg whites, 2 yolks)
2 tablespoons milk
Shredded cheddar cheese, as desired
Directions:
1. Beat eggs with milk until nice and blended. (I like to use a blender bottle, also known as a protein shaker, to make my eggs light and fluffy.) Set aside.
2. Heat vegetable oil in 10 inch skillet on medium heat. Mix in hash browns and stir occasionally, until browned.
3. Add eggs to the hash skillet and gradually fold your eggs until cooked thoroughly.
4. Sprinkle with cheese as desired. Serve!
Makes 2 servings.
By Kristen Stevenson
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