Looking for a new favorite frittata? We recommend this eggy Italian-style skillet, made with shredded hash browns, mixed veggies and grated Parmesan.
What You Need
Original recipe yields 6 servings
3 Tbsp. oil
2-1/2 cups ORE-IDA Shredded Hash Brown Potatoes
2 cups mixed fresh vegetables (small broccoli florets, chopped red peppers and shredded carrots)
3 Tbsp. milk or water
1/3 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add potatoes and mixed vegetables; stir. Cook 5 min. or until potatoes are browned, stirring occasionally.
Whisk eggs and milk until blended. Pour evenly over vegetable mixture; cover.
Cook on medium-low heat 10 to 12 min. or until center is set. Remove from heat; sprinkle with cheese. Let stand, covered, 5 min. before cutting into wedges to serve.
For a delightful brunch idea, serve this skillet frittata with a crisp mixed green salad and a seasonal fruit salad.
Substitute mixed sliced green onions and chopped tomatoes for the fresh vegetable combination listed in recipe.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.