[Cook] Potato Frittata

This recipe is from I Love Trader Joe's College Cookbook. I'm long gone from college years, but that doesn't mean I don't still love cheap, easy and fast recipes and meal ideas catering for the young busy crowds. This cookbook has 150 super easy and fast recipes using products from Trader Joe's. I made the Potato Frittata for breakfast. It was super easy to make. It's pretty tasty with the addition of some ketchup and Tabasco sauce on top.

A frittata is akin to an omelet, except the ingredients are mixed with the eggs instead of folded inside of them - and it's a heck of a lot easier to make.


Potato Frittata

4 hashbrowns from frozen Trader Joe's Hashbrowns
1 tablespoon canola oil <---- I didn't use it since the hashbrowns are already oily
3 large eggs
1/2 teaspoon kosher salt <---- I used 1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup Trader Joe's Shredded Pepper Jack Cheese Blend <---- I used Soy-Sation Shredded Cheese Blend 

1. Preheat the oven to 400°F.



2. Toast the hash browns in a toaster to defrost. Chop the hash browns into medium dice.



3. In an oven-safe nonstick skillet, heat the oil over medium-high heat until shimmering. Add the hash browns in a single layer, frying until slightly crisp on each side, 6 to 7 minutes total.

4. Meanwhile, in a medium bowl, place the eggs, salt, and pepper. Mix together with a fork or a whisk.



5. Pour the eggs on top of the hash browns, gently stirring with a spatula until the egg mixture has set on the bottom, 1 to 2 minutes.



6. Transfer the pan to the oven and bake until the top of the frittata is almost set and puffy. Sprinkle with the cheese and conitnue to bake until the cheese melts, 1 to 2 minutes more.

Yield: 2 to 3 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes

(Recipe from I Love Trader Joe's College Cookbook)