1 cup part-skim shredded mozzarella cheese, divided
2 tablespoons olive oil
3 garlic cloves, minced
1 cup grape tomatoes, halved
3 to 4 cups packed fresh baby spinach
4 eggs
1/4 cup milk
1/8 teaspoon ground nutmeg, or to taste
salt and fresh ground pepper, to taste
Preheat oven to 375. Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate. Bake for 9 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside. Heat olive oil in a skillet. Add garlic and cook and stir for 30 seconds. Stir in tomatoes and continue to cook for 30 seconds. Mix in the spinach and cook for 2 to 3 more minutes, or until wilted, stirring frequently. Remove from heat and spread over prepared hashbrowns. In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined. Pour over spinach and tomatoes. Sprinkle the remaining shredded mozzarella over the pie. Bake for 30 to 35 minutes, or until top is golden brown. Let cool for 10 minutes before cutting.