Super Easy Potato Frittata
This image courtesy of campbellskitchen.com
Serves6 (1 wedge each)
Preparation Time10 min
Cooking Time35 min
Ingredients
- 1/4 cup butter
- 4 cups frozen hash-brown potatoes
- 1 1/2 cup sliced mushrooms
- 2 green onions, chopped (about 1/4 cup)
- 1 teaspoon dried basil leaves or 1 tablespoon chopped fresh basil leaves
- 8 eggs beaten
- 1 cup Pace Picante sauce
- 4 ounces Cheddar cheese, shredded (about 1 cup)
Instructions
-
Heat the oven to 350 degrees F.
-
Heat the butter in a 12-inch oven-safe skillet over medium-high heat. Add the potatoes, mushrooms, onions and basil. Cover and cook for 10 minutes or until the potatoes are tender.
-
Stir the the eggs in the skillet. Bake for 20 minutes or until a knife inserted near the center comes out clean.
-
Top with the picante sauce and cheese. Bake for 5 minutes or until the cheese is melted. Cut the frittata into 6 wedges.
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