I love my 8-inch skillet, and this recipe is one big reason. Breakfast for breakfast or breakfast for dinner– whatever you fancy, this frittata will fit the bill. I use a couple of ‘convenience products’ so that it comes together quickly: evaporated milk and frozen shredded hash browns. I also switch out the mix-ins to match my mood. Ham can be bacon or sausage. Green onion can be red or white onion or artichokes or spinach or mushrooms or peppers. Mozzarella cheese can be ricotta or cheddar or Monterrey Jack. Today, we’ll stick with the basics.
This recipe is inspired by a breakfast casserole from the Thistle Inn in Holland, Michigan. It is their idea to go with evaporated milk, and it’s a good choice because it provides richness without the calories of heavy cream.
Remove 1 1/4 cups frozen shredded hash browns from their package. Spread on a plate and let them begin to thaw while you continue preparing the dish. Preheat the oven to 400°F. Chop up some ham and some green onions. Spray an 8-inch oven-safe skillet well with vegetable oil cooking spray. Add the (uncooked) shredded hash browns to the bottom of the skillet and spread evenly. Sprinkle cheese, ham, and green onions evenly on top.
In a small bowl, combine the eggs, evaporated milk, salt, and pepper. Mix well. Pour this mixture over the hash browns in the skillet. Slide the skillet into the oven, and bake for about 30 minutes– until the center is totally set and the sides are beginning to slightly brown.
Remove from the oven, allow to cool slightly, then remove the frittata from the pan with a spatula. Cut yourself a piece and enjoy with a tall glass of orange juice and some fruit.
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