Creamy and Crispy Hash Browns Frittata (vegetarian, gluten-free)

Creamy and Crispy Hash Browns Frittata (vegetarian, gluten-free) could be just the gluten free recipe you've been looking for. This recipe serves 10. For 92 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 8g of fat, and a total of 187 calories. It is brought to you by Averie Cooks. 10396 people were glad they tried this recipe. It works best as a breakfast, and is done in around 55 minutes. If you have red beans, eggs, hash browns, and a few other ingredients on hand, you can make it. With a spoonacular score of 49%, this dish is good. Similar recipes are Gluten Free Hash Browns with Potatoes and Zucchini, Hash Browns Ham Frittata, and Sweet Potato Kimchi Hash Brunch - gluten free, dairy free, vegetarian.

Servings: 10

Preparation duration: 5 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375F and spray or grease a large oven-safe skillet (I used a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work, or a 9-by-9-inch baking pan).Lightly place about 3 cups hash browns in the skillet, covering the base in an even layer.Add the soup over the top of the potatoes and spread it evenly using a spatula. Optionally, sprinkle with cheese and/or vegetables or beans.Pour eggs evenly over the top.Add 1 cup remaining hash browns, lightly sprinkled evenly over the top.Drizzle with olive oil, sprinkle with seasoning blend, and sprinkle with salt and pepper, to taste.Bake for about 50 minutes, or until golden browned on top and edges have crisped up. If cooking in cast iron, there is a notable carryover cooking effect and food will continue to cook in the skillet, so don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it may become over-done. Allow fritatta to cool in the skillet for at least 10 minutes before slicing and serving, which allows it to set up and will be less messy when sliced. Leftover fritatta may be wrapped in plasticwrap or stored in an airtight container in the refrigerator for up to 3 days.Fritatta is vegetarian and gluten-free, provided soup used, or any optional ingredients used, are vegetarian and gluten-free.

 

Step by step:

1. Preheat oven to 375F and spray or grease a large oven-safe skillet (I used a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work, or a 9-by-9-inch baking pan).Lightly place about 3 cups hash browns in the skillet, covering the base in an even layer.

2. Add the soup over the top of the potatoes and spread it evenly using a spatula. Optionally, sprinkle with cheese and/or vegetables or beans.

3. Pour eggs evenly over the top.

4. Add 1 cup remaining hash browns, lightly sprinkled evenly over the top.

5. Drizzle with olive oil, sprinkle with seasoning blend, and sprinkle with salt and pepper, to taste.

6. Bake for about 50 minutes, or until golden browned on top and edges have crisped up. If cooking in cast iron, there is a notable carryover cooking effect and food will continue to cook in the skillet, so don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it may become over-done. Allow fritatta to cool in the skillet for at least 10 minutes before slicing and serving, which allows it to set up and will be less messy when sliced. Leftover fritatta may be wrapped in plasticwrap or stored in an airtight container in the refrigerator for up to 3 days.Fritatta is vegetarian and gluten-free, provided soup used, or any optional ingredients used, are vegetarian and gluten-free.

Nutrition Information:

covered percent of daily need