Root Vegetable Hash Frittata
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!
- 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)
Step 1Heat 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.
Step 2Cover; cook 8 minutes, stirring once. Using tongs, stir in spinach; cook uncovered 2 to 4 minutes or until spinach starts to wilt.
Step 3In 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.
Step 4Transfer 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.
Step 5Serve the frittata right from the skillet, or invert onto a platter, and slice.