Root Vegetable Hash Frittata
- 15 Minutes Prep 35 Minutes Total
- 4 Servings
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!
Ingredient List
- 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
- 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.
- Cover; cook 8 minutes, stirring once. Using tongs, stir in spinach; cook uncovered 2 to 4 minutes or until spinach starts to wilt.
- 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.
- 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.
- Serve the frittata right from the skillet, or invert onto a platter, and slice.
