IntroductionThe secret to the perfect fritatta is to cook it at the right temperature for the full time allowed without lifting or turning. The secret to the perfect fritatta is to cook it at the right temperature for the full time allowed without lifting or turning.
36 oz ore ida shredded hashbrown potatoes
6 large eggs
1/4 cup skim milk
1/2 cup chopped onion
1 Tbl garlic powder
coarse ground black pepper to taste
1 Tbl chopped parsley
This is the base recipe for all kinds of breakfast delights. Some favorites are asparagus and swiss cheese, tomato basil, bacon and cheddar or jalepeno and goat cheese.
Add meats and hardy vegetables before the first round of cooking, layer on delicate veggies just before the eggs, and melt any cheeses over the top after the eggs are set.
You can also add toppings like avacado, pico de gallo, sour cream, green chilies.
Arrange hash browns in an even layer.
Add onion and seasoning.
Cook, covered, for 10 minutes. Turn.
Continue to cook, covered, for 8 minutes.
Whisk together the eggs and milk until they begin to froth.
Pour evenly over the hash browns. If necessary, scrape a spatula across the top of the potatoes to be sure the eggs cover evenly.
Cover again and cook about 8 minutes, until eggs are set.
Flip over evenly onto a serving plater, or cut into wedges to serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CEIRDE.