This might be described as a real-man's quiche. It has a meaty filling with southwestern seasoning in a potato crust. It is very attractive and colorful with the red tomatoes, black olive, and melted cheese.

3 cups frozen shredded hash browns

1 egg white, lightly beaten

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon pepper

butter spray

1 pound extra lean ground beef

1 cup salsa

1/2 cup slice black olives

3/4 cup shredded cheddar cheese

1 cup fat-free half and half

1/2 cup egg substitute or 2 eggs

Preheat oven to 375 degrees. Butter a 10 inch non-stick skillet. Place thawed potatoes in a large bowl. In a small custard cup add salt, cumin, chili powder, and pepper. Set aside. In a small glass, mix egg white and add 1/3 of the spice mixture. Stir egg white mixture into potatoes. Press potatoes into bottom of skillet and up the sides. Lightly spray with butter spray.

Bake for 20 - 25 minutes or until potatoes begin to brown. Remove from oven and put aside. While potatoes are in the oven, brown meat in a medium skillet. Sprinkle with 1/3 of the spice mixture. Spoon meat on top of potatoes. Spoon salsa on top of meat. Sprinkle with olives and cheese. In a small bowl, combine half and half, egg beater or eggs, and the remaining spice mixture. Mix well and pour into skillet. Reduce oven to 350 degrees and bake for 40 - 45 minutes or until set in the middle.

Note: Choose your favorite mild or medium salsa to make it as hot as you like it.

Serves 6

Nutritional Information per serving:

Calories 320

Fat, gm. 20

Protein, gm. 22

Carbs, gm. 13

Cholesterol, mg. 65

Fiber, gm. 0.9