Mexican Frittata (meatless)

3Tbls. Butter      

5-10 Eggs  

1 Red Onion                        

4 Cups Hash Browns

 

4 Cups Mexican 4 Cheese Blend shredded Cheese

1 Cup Salsa

Melt butter in large (14-15 inch) oven proof skillet over high heat, butter sides of pan to prevent frittata from sticking. Add potatoes to skillet; cook 3 min. Reduce heat to medium. Beat eggs, stir in salsa. Stir in 3 Cups Cheese. Dice red onion and add into egg mixture.

 

 

Add egg mixture to skillet & stir slowly to combine. Cook for 6 min. (without stirring) or until eggs are set around edges. (Center will be wet) Sprinkle remaining 2 cups of cheese evenly over frittata. Cook in oven at approx. 350 degrees until cheese is melted and eggs are cooked in center. Cut into wedges, serve with garnishes of choice. Makes approx. 6-10 servings.

Variations: You can use zucchini in place of the hash browns. Tips: Brookshire's Brand hash browns has no additives (salt or chemicals) just potatoes!