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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Frittada Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Baking Spray with Flour
1-20 oz. pkg. refrigerated shredded hash browns
10 oz. sharp Cheddar cheese (2½ cups) divided
1-10 oz. pkg. frozen chopped spinach, thawed
1 Tbsp. unsalted butter
1 small onion minced (about 1 cup)
6 large eggs
¾ cup hail and half
2½ tsp. kosher salt
½ tsp black pepper
½ cup quartered cherry tomatoes

Directions:
Directions:
Preheat oven to 375º. Coat muffin pan with baking spray. Toss together hash browns and 2 cups of cheese in a large bowl. Spoon hash browns evenly into muffin pan (about ½ cup each) pressing all around the sides forming a cup. Bake until edges are golden and crispy, about 30 minutes.

Place spinach in a kitchen town and squeeze to remove liquid. Melt butter in a skillet on medium high heat. Add onions and cook until translucent and tender (about 5 mins.). Add spinach and cook until warm, about 1 minute. Set aside.

Spoon 1 heaping tbsp. of onion/spinach mixture into bottom of each cup. Whisk together eggs, half and half, salt and pepper in a large bowl until well combined. Pour evenly over spinach mixture and top with tomatoes. Sprinkle with the reserved ½ cup cheese.

Bake until eggs are set and hash browns are crispy and brown, about 30 minutes.

Cool and place in a ziplock bag and freeze. To reheat, heat over to 350º and place frittata in for 5 minutes or until heated through.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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