Breakfast is my favorite meal and I love having breakfast for lunch and dinner! I was working late last week and needed a quick and simple dinner. I had some simply potatoes hashbrowns in the fridge- something I rarely get, but it was on sale and I decided to make a frittata!
This makes a LOT of food- its probably best when you have company over. I had a lot left over and used it for lunch over the next few days. Feel free to add some diced tomatoes and other veggies to this recipe- I think spinach would be very good!
1 medium onion, diced
small handful of chives, diced
shredded cheddar cheese, amount a handful
1 package of simply potatoes hashbrowns or 3 potatoes shredded
9 eggs (I know, a LOT)
1 teaspoon of thyme
2 tablespoons of low-fat milk
2 cloves of garlic, minced
1 red bell pepper, diced
Preheat oven to 400 degrees.
Saute bell pepper and onion with a few teaspoons of canola oil over medium heat for a few minutes. Add garlic and saute for 30 seconds. Then add 1 tablespoon of butter and the potatoes and cook according to directions.
As potatoes are cooking, whisk together the eggs, thyme, and milk in a large bowl.
Once potatoes are almost done, add the eggs. Then sprinkle the cheese on top. Put the pan in the oven and cook until eggs are set- about 10 minutes. then enjoy with sprinkled chives on top.
Filling and delicious!
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That looks like a great dinner and easy to put together!