veggie frittata

This was an easy all-in-one meal! The southwest hash browns have a kick and made the dish hearty enough for dinner, the broccoli gives it a nice crispness and the rosemary gives it a savory earthy flavor.

  • 6 eggs
  • 2 cups simply potatoes southwest shredded hash browns
  • 1 cup chopped broccoli
  • 1/2 teaspoon dried rosemary
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 4-6 oz of your choice of shredded cheese

In skillet drizzle some olive oil and add hash browns, broccoli, onions and rosemary. Cook over low-medium heat until the hash browns are golden and the vegetables tender, about 10 minutes. Remove from the heat and place into an oven safe dish approx. 8 inches. Beat eggs, water, salt and pepper; pour over hash browns mixture. Top with cheese and paprika. Bake, uncovered at 350 degrees for about 20 minutes or until eggs are completely set.

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