You can make a frittata a million different ways. I change up the protein and veggies every time I make a frittata based on what I have on hand. This variation uses Greensbury Market Italian sausage, zucchini, and hash browns. During the summer, serve with fresh sliced tomatoes and my Romesco.
The key to this frittata is browning the hash browns first. This will give a good base for your other ingredients to sit on and browning the hash browns adds so much flavor. Don’t skip this step. I usually start the hash browns while I prep the other ingredients.
If you give this recipe a try, please come back and leave a comment. Your feedback is greatly appreciated!
Hash Brown Frittata
1 bag hash browns, thawed
2 T ghee or olive oil
½ t salt
½ t pepper
2 italian sausage links, cooked and sliced
2 zucchini, shredded or finely chopped
12 eggs, whisked
Basil or chives
Preheat oven to 400 degrees
Spray a 9X13 pan with olive oil or avocado oil
Place hash browns in 9X13 pan, drizzle with ghee or olive oil, salt and pepper and mix
Bake hash browns for 30-35 minutes, until lightly golden
Remove pan from oven
Reduce oven temperature to 350 degrees
Top hash browns with zucchini and sliced Italian sausage
Add whisked eggs
Bake for 25-30 minutes until egg mixture is set
Top with fresh herbs
Use your favorite sausage and veggie combo and top with salsa, romesco, or avocado. This is a great way to have breakfast prepped for the week. It is great reheated.
Whole30, Paleo, Dairy Free, Gluten Free, Breakfast, Brunch
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