So tonight I ventured in to the world of cooking on the fly, a task I had not done in quite a while. The plan was to make frittatas, based on a combination of two recipes I’d seen. BUT, given my current forgetfulness brought on by a heavy dose of preggo brain, I kept forgetting to get the veggies needed for what I was attempting to make. Instead, I opened the fridge, and threw this together. I was nervous, but even my two-year-old daughter (Picky Ricky) ate a few bites.
Hashbrown, cheesy frittata
15-20 oz frozen southern style hash browns
1 tbs oil
1 carton Egg Beaters (16 oz)
1/2 c salsa
1/4 c bacon pieces
1/3 c finely chopped baby spinach
Preheat oven to 350 degrees. Warm skillet to medium heat, with ~1 tbs oil. Cook hash browns through for about 7 minutes. In the meantime, whisk together eggs, salsa, bacon bits, spinach, and cheese. Place cooked hash brown in thin layer on bottom of oven-safe dish, then pour egg mixture over. Cook in oven for 20 minutes. Pull out, set oven to broiler, sprinkle remaining shredded cheese over, and place back in oven. Broil 2-4 minutes, until golden bubbly. Let stand 5 minutes before slicing in to it.
**Since I was making this on the fly, most measurements are estimates. You may adjust accordingly, based on our tastes and desires.
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--Barbara
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