Ingredients
1 pound lean ground beef (90% lean)2 teaspoons onion powder1-1/2 teaspoons salt, divided1 teaspoon garlic powder1/2 teaspoon rubbed sage1/2 teaspoon crushed red pepper flakes1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry4 cups frozen shredded hash brown potatoes14 large eggs1 cup fat-free ricotta cheese1/3 cup fat-free milk3/4 to 1 teaspoon pepper3/4 cup shredded Colby-Monterey Jack cheese1-1/3 cups grape tomatoes, halved
Preparation
Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink; crumble beef; drain. Stir in spinach. Remove from heat.
Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
