Nothing could be more relaxing than the thought of having a weekend brunch with the entire family! Unless you’re the one who’s cooking it. In this recipe for Potato-Ricotta Frittata (don’t you love the alliteration!), I use Simply Potatoes shredded hash browns. Frittatas are a type of hearty Italian egg dish that is typically easier to make than omelets. And it’s easy to feed a family from a single skillet or baking pan.
And sometimes I’ll change it up and use Simply Potatoes O’Brien hash browns, Southwest style hash browns, diced potatoes with onion, or steakhouse seasoned diced potatoes. I love the versatility of this brunch recipe: you can mix + match any of your favorite Simply Potatoes cut potatoes products along with your family’s favorite vegetables and breakfast meats to create your family’s own signature brunch casserole.
From the front….
…or from the back…
…it looks scrumptious from any direction. But dibs on one of the corner pieces for me! I love that golden brown and slightly crispy crust around the edges.This is what I call a biteful of brunch bliss!
Potato-Ricotta Frittata Recipe
Ingredients:
- 12 large eggs
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- 1/4 cup milk
- 14 ounces shelled edamame
- 20 ounces Simply Potatoes shredded hash browns
- 1 cup baby spinach, chopped
- 5 ounces shaved Parmesan cheese
- 15 ounces ricotta cheese
- 6 ounces roasted red bell pepper (from a jar), cut into bite-sized pieces
Directions:
Preheat your oven to 350 F degrees. Spray a 9×13-inch baking pan with non-stick cooking spray; set aside.
This dish is easiest to prepare if you first gather your ingredients – also known as mise en place.
In a large bowl, whisk together the eggs, garlic, onion, salt, pepper, Italian seasoning and milk until frothy.
Pour half of the egg mixture into the prepared baking pan. Place the edamame in a single layer over the egg mixture. Repeat the layering with the shredded hash browns and spinach.
Then layer generously with the shaved Parmesan cheese.
Pour the remaining egg mixture over these ingredients.
Dollop spoonfuls of the ricotta cheese evenly over the egg mixture; top with red pepper pieces.
Bake for 40 – 45 minutes, or until eggs are completely set and edges are golden brown.
Slice and serve immediately.
Make It Ahead: You could assemble this dish the night before the next morning’s brunch. Cover baking pan with airtight plastic wrap and store in the refrigerator. Allow for an extra 5 to 10 minutes of cooking time.
Prep time: 15 minutes; Cook time: 40 minutes; Makes 8 servings.
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