Serves: 4
Total Calories: 286

4 flour tortillas (6 inches in diameter)
cooking spray
2 cups Southern-style frozen shredded hash brown potatoes
1/4 cup shopped green bell peppers
3 eggs
1/4 cup milk
1/4 teaspoon salt
3/4 cup shredded Cheddar cheese (3 ounces)
1/4 cup sour cream
salsa, if desired

1. Heat oven to 400°. Turn four 6-ounce custard cups upside down onto cookie sheet. Spray both sides of each tortilla lightly with cooking spray. Place tortilla over each cup, gently pressing edges towards cup. Bake 8 to 10 minutes or until light golden brown. Temove tortillas from cups place upright on serving plates.
2. Spray 8 to 10-inch nonstick skillet with cooking spray heat over medium heat. Cook potatoes and bell pepper in skillet about 5 minutes, stirring occasionally, until potatows are light brown. Beat eggs, Milk and salt in small bowl with fork or wire whisk ntil well mixed stir into potatoes. Cook about 3 minutes, stirring occasionally, until eggs are almost set.
3. Spoon 1/4 of the egg mixture into each tortilla cup. Top with cheese and sour cream. Serve immediately with salsa.

1 TORTILLA CUP: Caloreis 420 (Calires from Fat 215) Fat 24g (Saturated 10g) Cholesterol 190mg Sodium 730mg Carbohydrate 36g (dietary Fiber 3g) Protein 15g
% Daily Value: Vitamin A 12% Vitamin C 12% Calcium 20% Iron 10% * Exchanges:2 1/2 Starch, 1 High-Fat Meat, 2 1/2 Fat * Carbohydrate Choices: 2 1/2

Together Time

Play "I Spy"! Take turns giving three clues for eveyone else at the dinner table to guess what you see. It's a great way to sharpen thinking, looking and listening skills.

Nutritional Facts:

Serves: 4
Total Calories: 286
Calories from Fat: 131

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