Breakfast Fritatta

Breakfast Frittata
This is like a quiche without the flower crust. Great for those Gluten Free folks!

“Crust”
3 cups Hash Browns
¼ lb. butter
¼ cup diced yellow onion
2 tbsp diced garlic
2 tbsp Seasoning salt

Directions for preparing the crust. This can be done the day before and kept in the refrigerator overnight.

Pre-heat oven to 400 degrees. Allow the hash browns to thaw. Blend in the onion, garlic, seasoning salt, and butter.
Evenly press mix into buttered pie pan.
Bake for 45 mins. or until golden brown.


Filling:
10 large eggs
¾ cup cheese blend
¾ cup heavy cream
Chopped chive.

The filling can include a variety of mixed veggies (I use sweet bell peppers that I have sautéed in butter, white wine and a dash of Worcestershire sauce.), pre-fried sausage, ham, bacon or other meat. Use enough to create a thin layer in the pan.

Begin layering in the filling.
Place the meat on the bottom and cover with a layer of the shredded cheeses.
Layer the veggies in and cover with another layer of cheeses.
Whisk the eggs and heavy cream and gently pour into the pan.
Dust with chopped chive.
Sprinkle a final layer of cheese
Place in pre-heated oven baking for 1 hour or until lightly browned and a toothpick inserted comes out clean.
Let stand on a cooling rack for 10-15 minutes before cutting into slices

Serves 6-8 depending on appetites.