Heat oil in 10-inch ovenproof skillet on medium-high heat. Add onions and green peppers; cook 2 min., stirring occasionally. Stir in potatoes, chopped links and seasonings; cook 3 min., stirring occasionally. Remove from heat; top with egg product mixture and cheese.
Bake 45 min. or until center is set.
Substitute 1 tsp. dried rosemary leaves for the fresh rosemary.
To save time, recipe can be baked in a 12-inch ovenproof skillet for 35 min. or until center is set.
Recipe can be baked in 10-inch quiche dish or pie plate sprayed with cooking spray. Cook vegetables in large skillet as directed. Spoon into prepared quiche dish; top with cheese and egg product mixture. Bake as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.