Fluffy Baked Eggs with Roasted Vegetable Hash

1-1/4  cups		egg substitute
1/2  cup		low fat milk
1  teaspoon		salt
1/2  teaspoon		black pepper
1  cup		oz reduced fat Swiss cheese, coarsely grated
5  ounces		cremini mushrooms, trimmed and coarsely chopped (1/4-inch pieces)
5  ounces		large sweet potato, peeled and coarsely chopped (1/4-inch pieces)
1  serving		large shallot, halved and thinly sliced
2  tablespoons		olive oil

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Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees F. Butter a 2-quart shallow baking dish (about 2 inches deep).

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.

Serve eggs with roasted vegetables spooned on top.