I’m making an effort to cook more dinners during the week. Fewer frozen dinners and sandwich nights and more healthy, balanced meals. But between after-school clubs, guitar lessons and girl scouts, we’re home late 3 or 4 afternoons each week. So even though I’m cooking more meals, I still make sure to use shortcuts when I can. 🙂
One of my family’s favorite dinners is a Garden Veggie Frittata. It’s an egg and hash-brown dish that’s popular for breakfast or brunch, but we love to eat it for dinner. It’s easy for me to whip up and I can bake it while the kids work on homework and play for a little while.
Garden Veggie Frittata
- 2 cups Ore-Ida® Hash Browns
- 6 eggs
- 1/2 cup Sour Cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded mozzarella cheese
- vegetables of choice (tomato, onion, red pepper, green pepper) chopped
- 1 Tbsp dried basil
1. Preheat oven to 350°F. Coat deep dish glass pie plate or stoneware dish with nonstick cooking spray. In a medium bowl, whisk together eggs, milk, sour cream, basil, salt and pepper until smooth, and set aside.
2. Spread Hash Browns evenly into bottom of pie plate. Bake uncovered for 20 minutes.
3. Remove from oven and sprinkle with mozzarella cheese. Arrange veggies on top, then pour egg mixture over the other layers.
4. Bake for 40 to 45 minutes, or until eggs are set and lightly golden brown. Garnish with remaining sprinkle of basil and shredded Parmesan cheese if desired.
5. Divide into small slices and serve with fruit or salad. Enjoy! 🙂
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