This hash brown frittata is a very convenient and easy recipe, just baked in the oven; what could be simpler? The combination of potatoes and eggs is classic. And this recipe is really good because it also includes onions, garlic, bell peppers, and lots of cheese.
Frittatas are much easier to make than omelets because they are less fussy. A frittata is sturdier than an omelet and easier to make. You don't have to worry about folding or flipping or overcooking a frittata. And since this recipe is baked in the oven instead of being cooked on the stovetop, it's even easier!
Serve this dish with some orange juice and fresh fruit; that's all you really need!
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups frozen hash brown potatoes, thawed and drained
- 8 eggs
- 1/2 cup light cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon dried thyme leaves
- 3 tablespoons butter, melted
- 1 cup shredded mozzarella cheese
- 1 cup shredded Colby cheese
- Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
- In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
- Spread the butter in a 9" x 13" glass baking dish. Add the vegetable mixture, then pour the eggs over all.
- Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||13 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||2 g|