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Spinach Ricotta Frittata

​​​​​​​​​​​​​​​​​​​​​​​​​​​Turn anyone into a morning person with this all-in-one breakfast. A melody of eggs, ham, ricotta, red pepper, and spinach make the perfect savoury protein-packed dish. This dish will make your weekend brunch a famiglia favourite!

Preparation

Preparation Time:
Cooking Time:
Servings: 4-6
Diced Hashbrowns

Product Used:

Diced Hashbrowns
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Ingredients

  • 1 cup of McCain® Breakfast Diced Hashbrowns
  • 6 large eggs
  • 1/2 cup ricotta
  • 1 cup chopped ham
  • 1 tsp coarse salt
  • 1/4 tsp ground pepper
  • 1 tsp. olive oil
  • 2 cups baby spinach
  • ½ cup of red pepper, diced
  • Salt & pepper to taste

Directions

  1. Preheat oven to 350°F.
  2. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper.
  3. Preheat a small skillet over medium-high heat and sauté McCain® Breakfast Diced Hashbrowns​ as per instructions on package and remove from heat.
  4. In a medium ovenproof nonstick skillet, heat olive oil. Add baby spinach; cook until wilted.
  5. Stir in egg mixture and cooked McCain® Diced Hashbrowns and cook until edge sets, 1 minute. Transfer skillet to oven. Cook frittata until center is set, 15 minutes. Invert frittata onto a plate to serve. Let stand 5 minutes before cutting into wedges.

Optional: Cherry tomatoes

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