Surprisingly, breakfast has become my favorite meal of the day. I used to skip it or just eat a Lara bar, but WOW I was missing out. The only thing that gets me out of bed and to work is the thought of my breakfast and coffee waiting for me (that and needing to make money for rent and whatnot hah). Anyway, lately I have been especially hungry in the mornings so it was time to step up my breakfast game and that is how the hashbrown frittata entered my life.
What goes in:
1/4 Cup Almond Milk
1/2 Bag of Spinach
2 Cups Shredded Hashbrowns
2 Tomatoes, chopped
A Couple Handfuls of White Mushrooms, chopped
1 Green Bell Pepper, chopped
1 Jalapeno, chopped
1 Quarter of a Red Onion, chopped
Spices: Black Pepper, Paprika, Basil
What you do:
Preheat the oven to 375. Spread the hashbrowns over the bottom of the pan and cook for 9 minutes. In the mean time, cook the veggies on a skillet on medium heat with a lid over the top. Cook until spinach is wilted. Whisk eggs and almond milk in a bowl and add garlic and spices to your liking. Take the hashbrowns out and spread veggie mix over. Then, pour egg mix over everything. Bake for about 35 minutes. Option to broil at the end for a few minutes.
*Make sure eggs are completely whisked or parts of the egg will get really hard in the oven and not turn out right!