Spinach Hash Brown Frittata |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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! âGilda Lester, Millsboro, Delaware 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:
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 near the center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.
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