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Your kitchen will smell amazing as this Italian-style frittata cooks on the stovetop, then finishes baking in your oven. Typically a brunch dish, it's also a perfect light lunch or evening meal.
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2 large potatoes
14 (14 cup) red onion, diced
4 garlic cloves, finely chopped
2 Thai chile peppers, seeded, diced
1 zucchini, chopped
8 cherry tomatoes, sliced
1 12 cups fresh spinach leaves
1 teaspoon Italian seasoning
1 12 teaspoons salt, divided
1 12 teaspoons pepper, divided
2 tablespoons olive oil
1 teaspoon dried rosemary
12 teaspoon paprika
12 cup Land O Lakes® Half & Half
4 oz (12 cup) goat cheese, crumbled
STEP 1
Shred potatoes into ice-cold water bath; let stand 5-10 minutes. Drain potatoes; set aside.
STEP 2
Combine red onion, garlic and Thai peppers in skillet; sauté over medium heat 3 minutes or until translucent. Add zucchini and tomatoes. Stir in spinach, Italian seasoning, 1 teaspoon salt and 1 teaspoon pepper; cook 5 minutes or until vegetables are softened. Let cool 10 minutes.
STEP 3
Meanwhile, heat oven to 350°F. Spray round casserole dish with nonstick cooking spray; set aside.
STEP 4
Heat oil in 10-inch skillet; add shredded potatoes, rosemary, paprika, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sauté 10 minutes or until potatoes are golden brown and crisp. Press potato mixture into prepared casserole to form crust.
STEP 5
Combine eggs and half & half; whisk until blended. Stir in sautéed vegetables and goat cheese until well combined. Pour egg mixture over hash brown crust.
STEP 6
Bake 25-30 minutes or until fully cooked. Cool 10 minutes before slicing and serving.
