Hash Brown Frittata

    • 8 large eggs
    • 1 tablespoon olive oil
    • 1 large or 2 small bell peppers, diced
    • 1 small onion, diced
    • salt and pepper
    • 2 tablespoons butter
    • 4 cups frozen, shredded hash brown potatoes (do not thaw)
    • 1/4 lb. sliced rosemary ham (from the deli)
    • 1 cup shredded cheddar jack cheese

chopped scallions or chives for garnish

-Heat the olive oil over medium/high heat in a large oven-proof skillet.

-Add the peppers and onions and a pinch each of salt and pepper. Sauté, stirring occasionally, about 4 to 5

minutes, until the vegetables are starting to soften a bit.

-While the veggies are cooking, beat the eggs in a large bowl. Stir in the sautéed veggies. Set aside.

-Wipe out your skillet. Melt the butter over medium/high heat. Sprinkle the frozen hash browns over the butter

in an even layer. Press down with a spatula. Allow the hash browns to cook until they are browned on the

bottom, approximately 5 minutes. While the hash browns cook, preheat your broiler to HIGH.

-After the hash browns have browned on the bottom, layer the rosemary ham on top of the hash browns. Be

sure that the edges of the ham go right up against the sides of the skillet, it will give your frittata a nice crunch!

-Pour the egg/veggie mixture over the ham layer. Place the skillet under your broiler until the eggs are starting

to set, about 3 to 4 minutes. (Check after 3 minutes to make sure that you don't over cook the eggs!)

-Sprinkle the shredded cheddar jack over the eggs and place under the broiler until the cheese is bubbly and

the eggs are completely set, about 2 minutes.

-Run a spatula around the perimeter to loosen. Cut into wedges and serve. Garnish with chopped scallions

or chives, if desired.