Low-Sodium Avocado Hash Brown Frittata- Tastes Great!
Author: Linda Davis
Recipe type: Fritatta
Cuisine: Californian
Prep time:
Cook time:
Total time:
Serves:: Serves:6
The flavor has been boosted to make up for the lack of salt in this recipe!You won't miss it!
Ingredients:
2 T Extra Virgin Olive oil
30 oz. Frozen Shredded Hash brown Potatoes, ½ package
6 Jumbo Eggs, or 8 large
1 t Powdered Garlic
½ t Powdered Onion
½ t Italian Seasoning
¼ t Kosher sea salt
⅛ t Freshly ground black pepper
½ Fresh ripe avocado sliced lengthwise into 12 pieces, to garnish
½ C Grated Cheddar Cheese
2 T Fresh Chives, finely chopped
¼ t Ground Paprika
Directions:
Pre-heat oven broiler to 500 degrees, moving highest cooking rack to 4-5” below broiler.
In a 12” non-stick skillet, warm olive oil over medium heat.
Oil will be hot and spatter, so carefully pour ½ package of frozen hash browns into skillet, evenly spreading layer to about 1” thick and level.
Cook, covered, for 10-12 minutes, or until outer edge of potatoes is starting to brown.
Meanwhile, combine eggs and seasonings up to pepper, in a medium bowl and whisk thoroughly until eggs and spices are well mixed.
Evenly pour egg mixture over hash browns and cover, cooking 5 minutes more, or until most of egg mixture is solid; there will be some egg still liquid on top.
Sprinkle grated cheese over top of slightly runny egg/hash brown mixture and finish cooking under broiler for another 5 minutes, or until cheese is melted and eggs barely move when skillet is gently shaken.
Garnish with chives, avocado slices, and sprinkle with paprika.
Recipe by My Sweet California Life at /low-sodium-avocado-hash-brown-frittata-tastes-great/