This hearty potato frittata gets its great flavor from the mushrooms, green onions and picante sauce. It's perfect for brunch or anytime you're in the mood for deliciousness!
Ingredients
- 1/4 cup butter
- 4 cups frozen shredded hash brown potatoes
- 1 1/2 cups sliced mushrooms
- 2 green onion (scallion), chopped (about 1/4 cup)
- 1 teaspoon dried basil leavesor 1 tablespoon chopped fresh basil leaves
- 8 egg, beaten
- 1 cup Pace® Picante Sauce
- 1 cup shredded Cheddar cheese (about 4 ounces)
Instructions
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Step 1
Set the oven to 350°F.
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Step 2
Heat the butter in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the potatoes, mushrooms, onions and basil. Cover and cook for 10 minutes or until the potatoes are tender. Stir in the eggs.
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Step 3
Bake, uncovered, for 20 minutes or until the egg mixture is set. Top with the picante sauce and cheese.
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Step 4
Bake for 5 minutes or until the cheese is melted.
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Made With
Calories | 373 | |
Total Fat | 21 | g |
Sat. Fat | 10.7 | g |
Trans Fat | 0 | g |
Cholesterol | 287 | mg |
Sodium | 644 | mg |
Total Carb | 29 | g |
Dietary Fiber | 3 | g |
Sugar | 2 | g |
Protein | 16 | g |
Vitamin D | 8 | %DV |
Calcium | 14 | %DV |
Iron | 16 | %DV |
Potassium | 12 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.