Hash Brown Crust Veggie Frittata

Servings : 9 slices

Prep Time : 30 minutes

Cook Time : 20 minutes

Ingredients

9 frozen hash brown patties

6 large eggs, room temperature

1/3 cup diced mushrooms

1/2 cup diced white onion

1/2 cup diced green bell pepper

1/2 cup chopped spinach

1/4 cup heavy cream

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 teaspoon mustard powder

a pinch of red pepper flakes

1 + 1/2 cups shredded sharp cheddar

4-6 slices of cooked bacon, chopped

a handful of cherry tomatoes, halved

fresh chives, minced

crumbled feta or grated parmesan

Place the hash browns in a single layer on a lightly greased half sheet pan. Bake according to package instructions.
Meanwhile, sauté the onions, peppers and mushrooms in a small skillet with a little olive oil over medium-high heat until tender and lightly browned. About 7 minutes. Remove the pan from the heat and toss in the spinach, stir until wilted down. Transfer the cooked veggies to a bowl and set aside.
Once the hash browns are done, use the back of a spoon to press them down into the bottom and up the sides of the sheet pan to form a crust shape.
Preheat the oven to 375°F. In a medium bowl, whisk together the eggs, heavy cream and dried spices until smooth. Add in 1 cup of the shredded cheese along with the cooked veggies. Whisk until fully combined.
Pour the egg mixture into hash brown crust. Top with the chopped bacon and the remaining cheese. Bake for 15-20 minutes or until the eggs are cooked through and slightly puffed around the edges.
Top the frittata with the halved tomatoes, fresh chives and feta or parmesan. Slice and serve warm.