TLC Cooking "Brunch Frittata"

Brunch Frittata

YIELD Makes 6 servings
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INGREDIENTS

2	tablespoons vegetable oil
2‑1/2	cups (12 ounces) frozen hash brown potatoes with onions and peppers (O'Brien style), thawed
1	cup frozen broccoli florets, thawed
6	eggs
2	tablespoons half-and-half
3/4	teaspoon salt
1/4	teaspoon black pepper
1	cup (2 ounces) shredded Cheddar cheese
1/2	cup sour cream

PREPARATION:

Preheat oven to 450°F. Heat oil in medium nonstick ovenproof skillet over medium heat until hot. Add potatoes; coook and stir 5 minutes. Add broccoli; cook and stir 1 minute.
Beat together eggs, milk, salt and pepper in small bowl; pour over potato mixture. Cook 5 minutes or until edges are set (center will still be wet).
Transfer skillet to oven, bake 6 minutes or until center is set. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese is melted.
Cut into wedges; serve with sour cream.

This recipe appears in: Casseroles & Dishes

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

If you're looking for a great breakfast dish, try this recipe for Christine's German pancakes from Sister Waves.

Recipes for casseroles & dishes can be indispensable when you're planning a big meal because a few ingredients can go a long ways.