This is the PERFECT easy, healthy breakfast / brunch option for big groups – especially when your family is in town for the holidays! The dish packed full of flavor and nutritious ingredients! NOTE: I have a pan that doubles as a cast iron. If you don’t have an oven safe pan, please be safe and transfer egg mix to a baking dish!
2 cups shredded Potato
1.5 cup Tomato, diced
1 cup diced Ham
2/3 cup Green onion (use most in the sauté, but save some to top)
4 cups baby spinach
1 cup Cheese (2/3 inside egg wash, 1/3 to top the frittata)
Optional: sun dried tomatoes to top
Basil to top
Seasonings: garlic powder, onion powder, salt and pepper
Preheat your oven to 375 degrees.
Dice your ham, tomatoes and green onions. Shred or grate your potatoes for that crispy hash brown texture!
In a skillet, saute your shredded potato for a few minutes to get it nice and crispy, adding in your garlic powder, onion powder and salt and pepper. Then mix in your tomatoes, ham, and green onions (reserving a bit for garnish), and saute, mixing thoroughly for approximately, 2-3 minutes.
Add in your baby spinach and saute till wilted as well. If you have normal spinach on hand – don’t worry you don’t necessarily ~need~ baby spinach, I just find it easier for each bite. So, if you have normal sized spinach, what I like to do is tear them as I place them in the skillet so that they’re smaller and more bite sized!
In a bowl, whisk your 12 eggs together with a pinch of salt and pepper to taste. Add in your 2/3 cup cheese to the eggs and mix well!
NOTE: I have a pan that doubles as a cast iron. If you don’t have an oven safe pan, transfer egg mix to a baking dish.
Add your whisked eggs and cheese to the saute mixture in either an oven safe pan or baking dish, sprinkling the cheese evenly on top. Then place your dish into the oven to bake for about 25 minutes at 375 degrees.
Remove from the oven and top with (optional: sun-dried tomatoes,) sliced avocado, green onions, and basil leaves! Enjoy!! xx