Vegetable and Four Potato Frittata
4 Dr. Praeger’s Four Potato Hash Browns
1 ½ Tablespoons avocado oil
2 cloves garlic, minced
¼ red onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 small zucchini, diced
3 leaves chard, stems removed and roughly chopped
½ teaspoon dried oregano
¼ teaspoon red chili flakes
Sea salt and pepper, to taste
Cook Time: 30 minutes
Preheat oven to 450 degrees Fahrenheit.
Place four Dr. Praegar’s hash browns on baking tray and bake for five minutes. Remove from oven, flip, and bake an additional five minutes. Remove from oven once cooked and set aside.
To a medium-size skillet, add avocado oil and heat over medium heat. Add garlic and onion and sauté for 5 minutes. Add in bell pepper and zucchini, and sauté for 5 minutes longer.
Stir in chopped chard and sauté until wilted. At this time, add cooked hash browns to skillet. Use a spatula to break apart hash browns and distribute through vegetable mixture. Turn heat off of skillet.
Reduce oven temperature to 350 degrees Fahrenheit.
In a small bowl, whisk eggs. Add in oregano, chili flakes, and sea salt and pepper. Whisk to combine. Pour egg mixture into vegetable skillet and move skillet around to make sure eggs are evenly distributed.
Cook frittata 12-17 minutes, or until set. Remove from oven and let cool slightly before cutting in. Cut frittata into pieces and gobble up! Alternatively, frittata can cool completely and be stored in an airtight container in the refrigerator for up to five days. Enjoy warm or cold!