Cheesy Potato and Chive Frittata

Serving Size: 8

This Italian version of an omelette makes for a great breakfast or brunch, plus it's freezer friendly so any leftovers can be saved for when you need to grab a quick meal.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time25

Recipe Serving Size8

Cooking Tools Required

Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan

Ingredients

12 egg large
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¾ cup cheddar cheese grated
¼ cup fresh chive finely chopped
2 tablespoon butter
1 onion small, thinly sliced
1 ½ cup frozen hash brown potato slightly thawed

Instructions

Preheat oven to 375 degrees. In a large bowl beat together the eggs, salt, and pepper. Stir in the cheese and chives. Set aside.
Heat a large non-stick, oven-proof skillet over medium heat and add the butter. When butter has melted add the sliced onion. Saute for several minutes until the onions are translucent and golden brown.
Add the potatoes, seasoning with salt and pepper. Cook for an additional minute, then distribute the mixture evenly across the bottom of the pan.
Pour in the egg mixture and let it cook for about a minute to set the edges.
Place skillet in the oven and cook for 10 minutes, or until eggs are set but not overly brown on top.
Slide the frittata out of the pan and onto a cutting board. Using a serrated knife, slice into 8 equal wedges.

Reheating Instructions

Reheat in a 350 degree oven for 15 minutes or until heated through.

Nutrition