As a new lacto-ovo vegetarian, I am often exploring the internet for recipe ideas. I am by no means a professional chef, but I would say I am a pretty good, amateur home cook. I started exploring the vegetarian lifestyle for many reasons.
The first was strictly for health reasons. I weigh a mere 103 lbs and struggle to gain weight. Although a vegetarian diet isn’t exactly what someone would think would help someone gain weight– I’ve personally found it to be an appetite simulator, so I actually consume more calories (and nutrients) this way. Meat was actually suppressing my appetite because it was making me feel nauseous, and plain crummy.
The second reason is because I am an animal lover and don’t want to eat my friends.
Yesterday I made delicious garlic hash browns with eggs on a boat. I had some leftover hash, so I began searching ways to make use of my leftovers.
I came across a recipe called “Hashbrown, tomato, and spinach pie”. I like making my own rendition of recipes and ended up creating something a bit different, inspired by this recipe. I called it the Vegetarian Breakfast Pie. It was absolutely delicious, and tasted a lot like pizza.
One of the most obvious changes is that it is not in the shape of a typical pie. Since I am the only one that eats a vegetarian diet in my home, I used a loaf pan to create a smaller yield.
The ingredients for Vegetarian Breakfast Pie are:
- 3 cups baby spinach
- 1 cup button sliced mushrooms
- 1/2 tomato, diced
- 1 tbsp minced garlic
- 3 cups of cooked potato hash (I used leftover hash)
- 1 large egg
- 1/4 cup milk
- 1 tbsp rosemary
- 1/4 cup mozzarella cheese
- Slices of avocado (optional)
- Salt & pepper to taste
Step 1: Preheat oven to 375 degrees. Spray loaf pan with vegetable cooking pray and place potato hash in pan. After oven has preheated, bake hash for 8 minutes.
Step 2: While your hash is baking, slice and dice tomatoes and mushrooms. For my garlic, I used pre-prepared minced garlic from a jar.
Step 3: Saute tomatoes, mushroom, and spinach until spinach becomes wilted, anywhere from 2-3 minutes. Stir constantly.
Step 4: Add minced garlic, and cook for 1 more minute. Set aside.
Step 5: After potato hash is finished baking, remove from oven and spread mixture over top of hash. Place aside.
Step 6: In a bowl, whisk egg, milk and rosemary for 1 minute.
Step 7: Pour on top of pan mixture making sure contents are evenly distributed. Sprinkle shredded mozzarella cheese on top. Bake at 375 degrees for an additional 25 minutes.
Step 8: Remove from oven and let cool for 10 minutes.
Step 9 (optional): Add slices of Avocado on top for creamy finish.