Taste of Home
Spinach Hash Brown Frittata
TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
YIELD: 8 servings.
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
Ingredients
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1 large onion, finely chopped
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 ounces pancetta or bacon strips, finely chopped
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3 cups frozen shredded hash brown potatoes, thawed
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8 large eggs, lightly beaten
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1 cup 2% milk
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1 cup fontina cheese, divided
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1 cup shredded cheddar cheese, divided
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1/4 cup minced fresh parsley
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1 tablespoon Worcestershire sauce
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1 teaspoon ground mustard
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1/4 teaspoon ground nutmeg
Directions
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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.
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2.
In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
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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.
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4.
Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 281 calories, 19g fat (9g saturated fat), 225mg cholesterol, 542mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 18g protein.
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