A great way to reuse left-over no-sodium mashed potatoes. (If you don’t have any mashed potatoes, either use our pre-prepared low sodium pie crust (http://waltonspot.com/lowsodium/recipes/low-sodium-dessert-recipes/pie-crust/) or omit the crust entirely.
Optional: use one of our no-salt sausage recipes (http://waltonspot.com/lowsodium/recipes/pork/)
- 1 pre-prepared 9-inch low sodium pie crust (see recipe) OR 1 - 1½ cups left-over no-salt added mashed potatoes
- 2 cloves garlic, minced
- 1 Tbsp Parmesan cheese, grated.
- 2 Tbsp olive oil or canola oil, plus more to grease the sides of the crust.
- 1 cups finely chopped vegetables of your choice (onion, bell pepper, mushroom, spinach, broccoli)
- Optional: ½ lb no-salt sausage (see recipes)
- 3 eggs, lightly beaten
- ½ cup skim milk
- ¼ tsp Mrs dash Garlic Herb Seasoning Blend
- ¾ cup shredded cheese
- Preheat oven to 350 degrees.
- Grease the sides of a 9 inch pie plate with olive oil or canola oil
- Heat 1 Tbsp olive oil or canola oil in a large skillet at medium-high heat. Add garlic and saute for 1 minute. Remove from heat and let it cool for a couple of minutes.
- Stir the garlic and optional Parmesan cheese into the mashed potatoes. Then press the mashed potatoes onto the bottom and up the sides of the greased pie pan.
- Brush the potatoes with ½ Tbsp olive oil or canola oil. Bake in preheated oven for 30 minutes, or until edges are golden brown.
- Place pie crust in 9 inch pie pan
- Bake in preheated oven for 20 minutes, or until edges are golden brown.
- While the crust is baking, add ½ Tbsp oil to skillet heated to medium-high. Add vegetables and cook and stir for 3-4 minutes until tender. Remove from heat.
- Optional: Add the sausage to the skillet and chop with the spatula Cook and stir until well done. Remove from heat, crumble any large pieces, and drain on paper towel.
- In a medium bowl, whisk eggs, milk, and Mrs dash until blended.
- After the potato crust has baked, spread the vegetable mixture gently over the crust. Pour in the egg mixture. Bake 25-40 minutes, or until golden brown and a knife inserted near the center comes out clean.
- Let stand 10 minutes before cutting.
Note that sodium percentages depend on which daily reference you use. 100 mg of sodium per serving implies that this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 7% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 10% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
