INGREDIENTS
1/8 tsp
black pepper
3/4 tsp
black pepper
8 tsp
canola oil
2 larges
egg whites
2 larges
eggs
1/2 tsp
garlic
1/4 tsp
ground cumin
20 oz
hash brown potatoes
1 1/2 lb
leek
1/2 tsp
lemon rind
1 1/2 cups
plain nonfat yogurt
1/8 tsp
salt
1 tsp
salt
6 tbsp
water