Ingredients Jump to Instructions ↓

  1. 1 Cup refrigerated hash browns (Pillsbury brand NOT the frozen kind)

  2. 1 tablespoon butter

  3. 1/4 C chopped onion s

  4. 1/2 C zucchini - coarsely chopped or 2 packed cups raw spinach

  5. 1 garlic - minced

  6. 1 T olive oil

  7. 2 tsp. thyme

  8. salt and pepper to taste

  9. 8 egg s

  10. 1/4 C half and half

  11. 1 C jack/ cheddar shredded cheese

  12. 1/4 C Parmesan cheese

  13. 1/4 C seasoned bread crumbs

  14. olive oil and Parmesan for drizzling

Instructions Jump to Ingredients ↑

  1. Preheat oven 450° F. Toss the hash browns with the butter. Butter spray an 9x9 inch baking dish. Press down on the bottom of the baking and bake for 10-15 minutes until golden brown on the edges.

  2. Mean while, in a large skillet, saute onions, zucchini and garlic over medium heat until transparent but not completely soft. If using spinach, cook the onions and garlic until soft and add spinach at the end tossing about 1 minute until just wilted. Add thyme and season to taste. Remove from heat and let cool.

  3. In a large bowl, beat the eggs. Add half and half, cheese, bread crumbs and vegetable mixture. Mix well.

  4. Turn oven down to 350° F. Pour egg mixture into the slightly cooled baking dish. Drizzle with olive oil and sprinkle Parmesan cheese.

  5. Bake for 30 minutes, until eggs are set. Cut into rectangles. Serve warm or at room temperature.

  6. Alternatives: mild green chilies and Mexican cheese, asparagus and jack cheese, crab, artichoke hearts and jack cheese. Any cooked breakfast meat, bacon, ham or sausage.

  7. Note to viewer: due to the moisture in the crab, this fritta takes a little longer to cook.


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