Hash Brown Frittata
What a delicious breakfast!
Servings: 4 servings
Ingredients
- 1 tablespoon vegetable or canola oil
- 2 cups frozen hash brown potatoes
- ½ cup finely chopped zucchini
- ¼ cup finely chopped sweet onion
- 6 large eggs
- ¼ cup milk
- ½ cup chopped tomatoes
- salt and pepper
- 1 cup shredded cheddar cheese
Instructions
- In a medium skillet heat the oil over medium-heat. Add the hash browns and cook for a few minutes until heated through, stirring occasionally. Stir in the zucchini and onions. Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
- In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour the mixture evenly over the hash browns; using spatula, poke the hash browns in several places to help the mixture seep through to the hot skillet. Sprinkle the tomatoes on top. Sprinkle with salt and pepper.
- Cover the skillet, and cook over medium-low heat for 6 to 7 minutes or until the eggs are just about set.
- Sprinkle the cheese on top. Cover and cook for 2 to 3 minutes or until the cheese is melted.
- Loosen the edges and cut into wedges.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 23g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 309mg | Sodium: 655mg | Potassium: 559mg | Fiber: 2g | Sugar: 3g | Vitamin A: 779IU | Vitamin C: 15mg | Calcium: 285mg | Iron: 3mg