This recipe for The Denver Frittata is really the ingredients for a Denver (or Western) Omelet but baked in a deep dish pie plate or quiche dish. It’s quick to put together … while it’s baking… you can be enjoying that first cup of coffee.. a totally stress-free weekend morning.
I used a quiche dish.. I personally think the presentation is really nice… looks like I worked harder than I did.
I used frozen shredded hash browns… this would work also with frozen diced potatoes. I did not thaw the potatoes.
You can use egg substitute for those trying to watch the cholesterol.. just use the equivalent to 8 eggs.
Note that I did not add salt or pepper… I find the ham to be salty enough … you can add it if you prefer.
Serve this with fruit salad and English muffins for a really great breakfast or brunch.
So here’s a truly delicious and easy weekend breakfast….
Recipe: The Denver Frittata
All you need:
8 eggs, beaten
Dash of milk
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ cup chopped green onions (about 3 large)
1 cup diced cooked ham
3 cups frozen shredded potatoes (Country style hash browns)
1 cup shredded Colby Jack cheese
3 slices of tomato (garnish)
Cooking spray oil (butter flavor preferred)
All you need to do:
Preheat oven to 375 degrees F.
Generously spray with cooking oil spray either a 9 inch deep dish pie plate or a quiche dish. Set aside.
In a large bowl, beat the eggs with the dash of milk.
Add the frozen potatoes and stir well.
Add the remaining ingredients and stir until well mixed.
Pour into the prepared dish.
Bake for 45-60 minutes or until a knife inserted in the middle comes out clean. (test the first time after 45 minutes)
Keep an eye on it and don’t let it brown too much… if it begins to brown too much lay a piece of foil over it.
Let stand for 10 minutes before cutting into wedges.
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