Cheesy Hashbrown Frittata with Lots of Greens
Servings 4 as a meal or 8 as a snack/side
Ingredients
- 12 large eggs
- 1 ¼ tsp kosher salt, divided
- 1 cup grated cheddar, divided
- 1 cup grated gruyere, divided
- 3 tbsp olive oil
- 10-12 oz russet or yukon gold potatoes, grated (or use frozen hash browns)
- ½-1 tsp black pepper
- ½ yellow onion, diced
- 6-7 cups loosely packed chopped greens (kale, swiss chard, mustard greens, spinach, etc…)
- ¼ cup grated parmesan
- Note: ~ If you don’t have a large enough oven-proof skillet, cook the veggies in any skillet, then transfer them to a 9x13-inch baking dish and continue to follow the recipe (add egg, etc…).
- Make it meaty! ~ Add your favorite sausage. Just cook/brown it before cooking the potatoes. Transfer it to a bowl or plate and then stir it back in before adding the eggs.
General frittata making tips:
- Cook the frittata veggies until the water has been cooked out. This will prevent your frittata from being watery.
- Whisk your eggs like you mean it! You don’t want any white streaks and you want to see frothy bubbles.
- Cook your frittata at a low temperature (300F) to prevent it from being over cooked, ensure even cooking, and get the best soft custardy texture.
- Let your frittata rest for at least 10 minutes before slicing. It will continue to cook and as it cools, it will release more easily from the skillet.
Items you can prep ahead (optional)
- Grate 1 cup cheddar, 1 cup gruyere, and ¼ cup parmesan
- Chop ½ yellow onion
- Grate 10-12 oz potato (store in cold water)
- Prep 6-7 cups chopped leafy greens
- Make the frittata
Instructions
- Preheat the oven to 300F.
- To a large bowl, add the eggs and ¼ teaspoon salt and whisk thoroughly until totally smooth (give it some muscle, you don’t want any egg white streaks in there - it should be uniform and a little bubbly when it’s done). Stir in ½ cup each of the cheddar and gruyere.
- In a large (12”) cast-iron or oven-proof skillet over medium-high heat, warm the olive oil. Once the oil is hot, add the potatoes and spread out into an even layer. Sprinkle with ½ teaspoon salt and pepper and cook, undisturbed, until the potatoes are crispy and golden on the bottom, about 3-5 minutes. Flip them over and cook for another 2-4 minutes or until the potatoes are cooked and golden, breaking up into chunks.
- Reduce the heat to medium and add the onion, half of the greens, and the remaining ½ teaspoon salt. Cook, stirring often, for a minute just to wilt down the greens then add the rest of the greens. Cook until the onion is softened, greens are wilted, and no water remains in the skillet, about 5 more minutes, stirring occasionally and scraping up anything stuck to the bottom of the pan.
- Turn off the heat and spread the veggies out evenly.
- Give the eggs one more whisk, then pour into the pan, distributing it evenly all around. Use a wooden spoon or spatula to evenly distribute the veggies in the frittata if they look uneven. Sprinkle the remaining ½ cup each cheddar and gruyere on top along with the parmesan and some more black pepper, if you’d like.
- Transfer to the oven and bake for 20-25 minutes, or until the eggs are mostly set and no longer jiggly in the center (it will continue to cook as it cools, it should feel relatively firm in the center but not hard). Let the frittata rest for 10 minutes to finish cooking through and cool off.
- Use a knife or flexible spatula to loosen the edges, if needed. The first slice is always tricky to get out. Slice it up and serve warm.
Notes
Substitutions:
- This recipe cannot be made vegan, unless there is an egg substitute that you like to use (never tried this).
- The gruyere adds a delicious nutty flavor that really takes the frittata up a notch, BUT you could use all cheddar or a different melty cheese (like mozzarella, fontina, etc…)
- To make dairy-free, find a dairy-free alternative cheese. You can leave out the cheese, but then it’s more of a basic/plain potato and greens frittata, which is fine!
- Replace potatoes with grated sweet potatoes.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until just warm.
- Enjoy with a simple green or herb salad (toss in some vin/lemon, oil, salt) and/or with a side of butter toast or avocado toast.
- Make it a sandwich! Put it between two slices of toast with some mashed avocado and something crunchy (cucumber, pickled onions, lettuce, etc…)