Easy Breakfast Frittata

By gMinor

One morning I got tired of dirtying 3+ pans making breakfast for my kids... So, call me lazy, I put it all together into one. They loved it! This is pretty simple, but worth sharing.

Ingredients

• 2 2 2 tablespoons olive oil
• 1 1 1 cup frozen hash browns
• 2 2 2 eggs
• 1 1 1 tablespoon season salt
• Ham or bacon, optional
• 1/2 1/2 1/2 cup cheese, shredded (Mexican blend or Cheddar)

Details

Servings 1
Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

Pour oil into a small skillet and heat on high until it easily moves around the pan (about 2 minutes).

Whisk the 2 eggs and set aside.

Sprinkle the hash brown into the pan. Stir them around to get them as coated in oil as possible (this will keep them from burning when you flip them). Cook over med/high heat for about 5 minutes, or until golden brown.

Flip the hash browns (this usually takes me like 3 or 4 'chunks' to get them all flipped) and continue to cook for about 3 minutes.

Once the underside is the desired color, sprinkle the season salt over the potatoes. Once it starts to smell fragrant (about 5 seconds) lower the heat to med/low and add the eggs evenly across all the potatoes. If desired, add diced ham and/or bacon at this time. Using a fork, make sure the eggs get through the potatoes to the bottom (for even coverage).

Stirring occasionally (really more like poking at it to ensure there are no 'puddles' of uncooked eggs), sprinkle the cheese on top. I like to put some around the edges so it gets crispy. Once the cheese is almost melted on top and crispy around the edges, it's all set.

Simply slide onto a plate and enjoy. Salt and pepper to taste.

NOTE: This makes 1 'portion' for my kids but you can easily do up to 6 times the amount assuming you have a large enough skillet.