• 1 cup refrigerated or frozen egg substitute, thawed
• 1/4 cup chopped onion
• 1/4 cup grated Parmesan cheese
• 1/2 of a 20 ounce package refrigerated shredded hash brown potatoes (3 cups)
• 2 medium zucchini, thinly sliced (2.5 cups)
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 3 ounces sliced reduce fat Swiss cheese
• 1/4 cup fat-free milk
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon black pepper
• 1/8 teaspoons salt

In a large bowl, combine 1/4 cup of the egg substitute, onion, and Parmesan cheese. Stir in potatoes. Transfer mixture to an oiled 9 inch pie plate; pat mixture into eh bottom and up the sides.

Bake, uncovered in a 400 degree F. oven for 35 to 40 minutes or until golden brown. Cool slightly on a wire rack. reduce oven temperature to 350 degrees F.

In a large skillet cook zucchini and garlic in hot oil until zucchini is crisp-tender; cool slightly. Place cheese slices in bottom of the potato crust, tearing to fit. Arrange zucchini mixture over cheese.

In a small bowl combine the remaining 3/4 cup egg substitute, milk, oregano, pepper and salt. Pour over the zucchini mixture in crust.

Bake in the 350 degree oven for 25 to 30 minutes or until filling appears set when gently shaken. Let stand for 10 minutes before serving.

Per Serving: 197 Calories; 6g Fat ; 2g Saturated Fat; 13g Protein; 23g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 401mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Meat;1/2 Fat.