Hash Brown Frittata with Ham, Peppers and Spinach

A hearty frittata filled with smoked ham, peppers, spinach, and cheddar cheese, all inside a crispy hash brown crust.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 339

Author Annalise Sandberg

Preheat oven to 375°F.
In a 9 to 11-inch cast iron or oven-safe skillet, add a small pour of olive oil and set over medium heat. Add peppers and cook for about 2 minutes until softened. Add spinach and ham and cook for another 1-2 minutes until spinach has wilted. Transfer mixture to a bowl and set aside.
Increase skillet heat to medium high heat and add a generous pour of olive oil. Add half of the shredded hash browns, sprinkle with salt and pepper, and cook about 5 minutes, until bottom is brown and crispy. Flip and cook 5 minutes on the other side. Transfer hash browns to a bowl and set aside. Repeat with second half of the shredded hash browns.
Remove skillet from heat and make sure it is well-coated with olive oil. Use a spatula to carefully (pan is hot!) press hash browns into the bottom of the pan and about halfway up the sides. Return to heat and let it brown for a few minutes while you finish assembling the egg filling.
In a large bowl whisk together the eggs, milk, salt, pepper, and cheese. Add veggie and ham mixture. Pour into skillet. Cook on the stove for about 2 minutes until the edges begin to set.
Transfer skillet to the oven and bake for 13-15 minutes until the center is set and doesn't jiggle when moved. Let sit for about 5 minutes before serving.