Skillet Frittata Recipe

6 Tbsp. butter
3 cups frozen hash brown potatoes
½ tsp. celery salt
6 large eggs
¼ cup milk
Salt and pepper
¼ cup chopped green onions
1 (14.5 oz.) can Redpack Petite Diced Tomatoes, drained
1 cup shredded cheddar and Monterey Jack cheese blend
1 Tbsp. bacon bits
Sour cream for garnish, optional

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1. In a large skillet, melt 3 tablespoons butter over moderate heat. Add potatoes
in an even layer and sprinkle with celery salt. Cook, turning potatoes
frequently for 10 minutes or until lightly browned.
2. Remove from skillet and set aside. In a bowl, beat together eggs, milk, salt
and pepper. Melt remaining butter in skillet and cook egg mixture until
omelet is set.
3. Spoon hot potatoes on top of omelet along with onions, diced tomatoes,
cheese and bacon bits. Cut into wedges and serve. Garnish with sour cream
as desired.

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