Great Sunday Brunch dish. Very easy to make more than one for a crowd.

6	large	eggs
3/4	tsp	celery salt
1/2	tsp	rosemary (optional)
2	cups	frozen hash brown potatoes, thawed
2	cups	frozen mixed vegetables, thawed
1/2	cup	cooked chicken, diced
1	cup	low-fat milk (skim is all right)
2	tbsp	sliced almonds

• Coat a 9 inch pie pan with cooking spray
• Preheat oven to 375 degrees.
• Beat together 1 egg and 1/4 teaspoon of the celery salt and the rosemary.
• Stir in the potatoes and blend well.
• Pour mixture into pie pan and form a crust by pressing onto the bottom and up the sides of the pan. Bake the crust at 375 degrees for about 5 minutes. Remove from oven sprinkle the vegetables and chicken into the crust.
• Beat together milk, remaining 5 eggs and remaining celery salt until well blended.
• Pour mixtue over the vegetables and chicken.
• Sprinkle the almonds over the top.
• Bake at 375 degrees about 45 minutes or until a knife inserted in middle comes out clean.

  Let stand at least 5 minutes before cutting in wedges and serving. Serves 6