Spinach Hash Brown Frittata Recipe

5 1
Spinach Hash Brown Frittata Recipe
Spinach Hash Brown Frittata Recipe photo by Taste of Home
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Spinach Hash Brown Frittata Recipe

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5 1
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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 Jones Dairy Farm Dry-Aged Bacon strips, finely chopped
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 8 large 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

Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat.
In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk 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, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 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

Nutritional Facts

1 piece: 281 calories, 19g fat (9g saturated fat), 225mg cholesterol, 542mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 18g protein.

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, finely chopped
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 8 large 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
  1. Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat.
  2. In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
  3. In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk 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.
  4. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 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

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