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Monte Cristo Frittata with Crispy Hash Browns

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  • Preheat oven to 375°F. Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook 3-4 minutes. Add scallions and cook 1-2 minutes more. Beat eggs with milk or half-and-half, hot sauce, salt and pepper. Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle. Transfer to oven.
  • While turkey and ham are heating through, heat a second nonstick skillet with 1 tablespoon oil and 2 tablespoons butter over medium heat. Add potatoes and grated onion and cook 7-8 minutes. Season the hash browns with salt and pepper. Turn and press the potatoes down to brown and crisp. Grate cheese.
  • Remove frittata from oven after 5-6 minutes, once eggs have set on top but are still a bit soft at the center. Cover the frittata with cheese and bake 5-6 minutes more until golden on top. Let stand a few minutes before cutting in wedges to serve.


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