Spinach Hash Brown Frittata Recipe

Spinach Hash Brown Frittata Recipe photo by Taste of Home

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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

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Spinach Hash Brown Frittata Recipe

Prep: 25 min. Bake: 35 min. + standing

Yield: 8 Servings

25 35 60

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.
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.

Originally published as Spinach Hash Brown Frittata in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p190