I first started making skillet frittatas years ago with boxes of Betty Crocker hash browns. A couple of years ago, Betty Crocker reformulated them, and I don’t like the new ones as well. So I altered the recipe to use Redi-Shred hash browns (available in 2.5 lb. boxes at Gordon’s Food Service). My measurements here aren’t exact – they are estimates. Rule of thumb: use what you have. I like this for a fast breakfast because it requires little TLC.
- 2 T margarine
- @1 1/2 cups Redi Shred potatoes
- @1 1/2 cups hot water
- Dash salt
- 1/2 cup fresh spinach leaves
- 6 eggs
- 1 cup cheese
- Dash parmesan cheese
Heat an 11 inch frying pan and melt margarine in it. When margarine is melted, put potatoes into skillet. They need to cover the bottom and be @1/2 inch thick. Pour hot water on top of the potatoes. The water should be about 1/2 inch taller in the pan than the potatoes. Cook on low-medium until the liquid is absorbed. When liquid is absorbed, place a layer of spinach leaves on top. Make sure entire pan is covered in spinach leaves. Beat eggs in a separate bowl and pour on top. Cover pan and continue cooking until eggs are set. Sprinkles cheese on top, lower heat, cover pan, and cook until the cheese is melted. When cheese is melted, sprinkle Parmesan cheese on top.
Optional: you can add other frittata or quiche ingredients as desired: sausage, ham, tomatoes, mushrooms, etc. Vary the cheeses to your taste.