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1. In a large bowl beat together whole egg and egg white. Stir in zucchini, crumbled bacon, the 1 teaspoon oregano, the salt, and pepper. Stir in frozen hash brown potatoes.
2. In a large nonstick skillet heat oil over medium heat. Spread potato mixture evenly in skillet. Cook for 8 to 10 minutes or until bottom is browned. Using the edge of a nonmetal spatula, cut mixture into quarters. Carefully flip each quarter.* Sprinkle with cheese. Cook about 6 minutes more or until browned on bottom. Serve topped with tomatoes and additional oregano.