Root Vegetable Hash Frittata

4 Servings
15 min
Prep Time
35 min
Total Time

This easy Root Vegetable Hash Frittata is loaded with your favorite veggies – potatoes, carrots, sweet potatoes and baby spinach. Add eggs and swiss cheese and breakfast is done!


Ingredients
  • 2 tablespoons olive oil
  • 1 bag (12 oz) Cascadian Farm frozen organic root vegetable hashbrowns
  • 2 cups lightly packed baby spinach
  • 6 eggs
  • 1/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 3/4 cup shredded Swiss cheese (3 oz)
Preparation
  1. Step 1
    Heat oven to 400°F with rack in center position. In covered 10-inch ovenproof nonstick skillet, heat oil over medium heat. Carefully add frozen hashbrowns; stir.
  2. Step 2
    Cover; cook 8 minutes, stirring once. Using tongs, stir in spinach; cook uncovered 2 to 4 minutes or until spinach starts to wilt.
  3. Step 3
    In small bowl, beat eggs, milk, Dijon mustard and salt. Sprinkle cheese over potato mixture in skillet. Slowly pour egg mixture into skillet; stir until just combined. Cook uncovered, without stirring, 1 to 2 minutes or until eggs are set on edge of skillet.
  4. Step 4
    Transfer to the oven to bake uncovered 12 to 14 minutes or until eggs are completely set in center, and knife inserted in center comes out clean. Cool 5 minutes before serving.
  5. Step 5
    Serve the frittata right from the skillet, or invert onto a platter, and slice.