Hakuna Frittata

Prepare for a power surge with the egg and cheese proteins in this fabulous frittata. Makes enough to split with a sibling.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 tsp. cooking oil
  • ½ cup frozen hash brown potatoes
  • 2 large eggs
  • 2 tbsp. milk
  • salt, sprinkle
  • pepper, sprinkle
  • 1 cup grated havarti cheese

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Heat the cooking oil in the frying pan on medium for 3 minutes. Add the potatoes. Cook for about 5 minutes, stirring constantly, until golden brown. Turn down the heat to medium-low.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Break the eggs into the bowl. Add the next 3 ingredients. Beat with the whisk until the mixture is bubbly on top. Spread the potatoes evenly in the pan and pour the egg mixture evenly on top. Do not stir.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Sprinkle with the cheese. Do not stir. Cover with the lid. Cook for about 5 minutes until the cheese is melted and the egg is set.[/step-item][/step-list-wrapper]

[nutrition-info calories=”370″ calories_fat=”” fat=”25.6″ sat_fat=”12.1g” choles=”277mg” sodium=”532mg” carbs=”12g” sugars=”” protein=”22g” fiber=”1g”]

[/nutrition-info]

[cooking_tip]No havarti cheese? No worries! Use the cheese that’s in the fridge. Cheddar’s a good substitute.[/cooking_tip]

Also, see 15 Healthy Back to School Breakfast Recipes

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Originally Published in Reader's Digest