This recipe provided
by the Ontario Egg Producers
Whip up a quick breakfast, brunch or supper frittata with
just a few ingredients and a stash of frozen hash brown potatoes
in the freezer.
| |
|
| Preparation Time: |
5 minutes |
| Cooking Time: |
20 minutes |
| |
Serves 4 |
| 1 tbsp (15 mL) |
vegetable oil |
| 2 cups (500 mL) |
frozen hash brown potatoes |
| ½ cup (125 mL) |
chopped red pepper |
| 1 |
Ontario Cooking Onion, chopped |
| 1 cup (250 mL) |
sliced Ontario Mushrooms |
| 6 |
Ontario Eggs |
| ¼ cup (50 mL) |
water or milk |
| |
salt and pepper to taste |
| 1 cup (250 mL) |
shredded Cheddar cheese |
In a medium skillet (about 10-inch/25 cm), heat oil over
medium heat. Add hash browns and cook for a few minutes until
heated through, stirring occasionally. Stir in red pepper,
onions and mushrooms. Cover and cook on medium heat for 6
or 7 minutes, stirring occasionally. In a medium bowl, whisk
together eggs, water, salt and pepper. Pour mixture evenly
over vegetables. Using turner, poke hash browns in several
places to help mixture seep through to skillet.
Cover and cook on medium-low heat until eggs are just about
set, about 5 minutes. Sprinkle cheese over top. Cover and
cook for 2 or 3 minutes or until cheese is melted. Loosen
edges and cut into wedges.
Tips
- Chopped cooked bacon or diced ham can be added along with
the pepper and onion.
- Try substituting a different cheese for the Cheddar (e.g.
Tex Mex Blend, Monterey Jack).
- Try making your own hash browns with Ontario Potatoes.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
20 grams |
|
Fat: |
22 grams |
|
Carbohydrates: |
26 grams |
|
Calories: |
377 |
|
