Low-Sodium Avocado Hash Brown Frittata- Tastes Great!
Author: 
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:
  1. Pre-heat oven broiler to 500 degrees, moving highest cooking rack to 4-5” below broiler.
  2. In a 12” non-stick skillet, warm olive oil over medium heat.
  3. 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.
  4. Cook, covered, for 10-12 minutes, or until outer edge of potatoes is starting to brown.
  5. Meanwhile, combine eggs and seasonings up to pepper, in a medium bowl and whisk thoroughly until eggs and spices are well mixed.
  6. 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.
  7. 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.
  8. Garnish with chives, avocado slices, and sprinkle with paprika.
Recipe by My Sweet California Life at /low-sodium-avocado-hash-brown-frittata-tastes-great/