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Spinach Hash Brown Frittata

Spinach Hash Brown Frittata
I love this recipe for its ease! Make it the night before, cover with plastic and pop it in the refrigerator and bake the next morning! —Gilda Lester, Millsboro, Delaware
8 ServingsPrep: 25 min. Bake: 35 min. + standing

Ingredients

  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces pancetta or bacon strips, finely chopped
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 8 eggs, lightly beaten
  • 1 cup 2% milk
  • 1 cup (4 ounces) fontina cheese, divided
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/4 cup minced fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground nutmeg

Directions

  • In a large skillet, saute onion in oil until tender. Add garlic; cook
  • 1 minute longer. Stir in the spinach, salt and pepper. Remove from
  • the heat.
  • In another skillet, cook pancetta over medium heat until crisp.
  • Remove to paper towels with a slotted spoon; drain.
© Taste of Home 2013

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Spinach Hash Brown Frittata (continued)

Directions (continued)

  • In a greased 11-in. x 7-in. baking dish, layer the hash browns,
  • spinach mixture and pancetta. In a large bowl, whisk the eggs, milk,
  • 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley,
  • Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle
  • with remaining cheeses.
  • Bake, uncovered, at 350° for 35-40 minutes or until a knife
  • inserted near the center comes out clean. Let stand for 10 minutes
  • before cutting. Yield: 8 servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013