Breakfast

Veggie Frittata with hashbrown crust is for Breakfast.

Veggie Frittata with hashbrown crust takes 15 minutes to prepare.

Veggie Frittata with hashbrown crust takes 35 minutes to cook.

Veggie Frittata with hashbrown crust makes 4 servings.

The ingredients for Veggie Frittata with hashbrown crust are:

4.0 large Egg, fresh, whole, raw
2.0 cup Ore Ida hashbrown
3.0 cup Spinach, fresh
1.5 oz Bella sun lucid sun dried tomato
0.5 tbsp Nutiva organic extra virgin coconut oil
0.25 serving Almond Milk Silk Pure Unsweetened all natural original 30 calories/1cup

Here is how you make Veggie Frittata with hashbrown crust:

Thaw hashbrown and mix with coconut oil Bake at 375 degrees for 10 min Saut? tomatoes and spinach until spinach is wilted Wisk eggs and milk together with salt and pepper Add spinach mix to the hashbrown crust Pour egg mix on top Bake for 30-35 min Let stand 10 min then slice and serveServing Size: Serves 4Number of Servings: 4.0Recipe submitted by SparkPeople user WILDKIDS222.

The nutritional information for Veggie Frittata with hashbrown crust is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 161.2

• Total Fat: 9.6 g
• Cholesterol: 186.0 mg
• Sodium: 112.4 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 1.9 g
• Protein: 8.4 g

The dietary needs meet for Veggie Frittata with hashbrown crust is Gluten Free