Mexican
Spicy Cheddar Frittata
Prep Time: 10 min | Cook Time: 15 min | Servings: 4 | Calories: 515
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Prep Time
10 min
Cook Time
15 min
Servings
4
Calories
515
Start your day off right with a Mexican-inspired breakfast that packs in all of your favorite spicy flavors from salsa, Sargento® Shredded 4 Cheese Mexican - Fine Cut, and a hearty helping of hash browns that are simmered with onions, peppers and whisked eggs.
Ingredients
- 3 Tbsp. butter or margarine
- 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions, thawed
- 5 eggs
- 1/2 cup salsa
- 1/4 tsp. salt
- 2 cups (8 oz.) Sargento® Shredded 4 Cheese Mexican - Fine Cut, divided
- Sour cream (optional)
- Chopped fresh cilantro (optional)
Directions
- Melt butter in large ovenproof skillet over medium heat. Swirl butter up sides of pan to prevent frittata from sticking. Add potatoes to skillet; cook 3 minutes, stirring occasionally.
- Beat eggs in medium bowl. Stir in salsa, salt, and 1 cup cheese.
- Reduce heat to medium. Add egg mixture; stir gently to combine. Cover; cook 6 minutes without stirring or until eggs are set around edges. (Center will be wet.) Sprinkle remaining cheese evenly over frittata. Broil in preheated broiler 2 minutes or until cheese is melted and eggs are set in center. Cut into wedges. Serve with sour cream and cilantro, if desired.
