Ingredients

· 6 sausages, chopped

· 1 teaspoon canola oil

· 1 small green capsicum, chopped

· 1 small onion, chopped

· 4 large eggs

· 1 cup fat-free milk

· ¾ teaspoon salt

· ½ teaspoon black pepper

· ¼ teaspoon dill

· 4 cups frozen, shredded hash brown potatoes, thawed

· 1 cup shredded cheddar cheese

Method:

Preheat oven to 175°C. In a large skillet, cook sausages over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. In the same skillet, heat oil over medium-high heat. Add capsicum and onion; cook and stir until tender then remove from heat. In a large bowl, whisk eggs, milk and seasonings until blended. Stir in potatoes, cheese, sausages and capsicum mixture. Transfer to a 13x9-in. baking dish coated with cooking spray. Bake until a knife inserted in the centre comes out clean, for about 30-35 minutes, and it is ready to serve.