SPINACH HASH BROWN FRITTATA
I love this frittata! Not only does it have eggs, bacon and potatoes, it has spinach and lots of gooey cheese.
—GILDA LESTER MILLSBORO, DE
PREP: 25 MIN. • BAKE: 35 MIN. + STANDING • MAKES: 8 SERVINGS
1 large onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces pancetta or bacon strips, finely chopped
3 cups frozen shredded hash brown potatoes, thawed
8 eggs, lightly beaten
1 cup 2% milk
1 cup (4 ounces) fontina cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon ground nutmeg
1. Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, salt and pepper. Remove from heat.
2. In another skillet, cook pancetta over medium heat until crisp. Remove pancetta to paper towels with a slotted spoon; drain.
3. In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses.
4. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.