Frittata

Frittata
Sonja Booker - Salt Lake City, UT

This meal can be used as a dinner or a breakfast. 
Serve with a light strawberry salad for dinner and fruit for breakfast.
Omit Meat for Vegetarian.  I am not much of an onion person, so I cut the amount in half. 
I have also mixed swiss and cheddar for a sharper flavor and it’s tasty that way too.

Ingredients
3 C. Frozen Hashbrowns (shredded and thawed)
1/3 C. Butter (melted) (add more if it doesn’t mostly cover potatoes)
1 C. Cooked Ham (chopped/cubed) or Salami (diced) (optional)
1 C. Shredded Cheddar
¼ C. Bell pepper (chopped)
¼ C. Onion (finely chopped)
1 Jalapeno (finely chopped) ( optional)
2 Eggs
½ C. Milk
½ tsp. Salt
¼ tsp. Black Pepper
Salsa for topping (optional)

Directions
Squeeze dry potatoes.  Pat the potatoes over the bottom of an ungreased 9-inch pie plate.  Drizzle butter over potatoes, making sure the edge is totally covered.  Bake at 425m degrees for 25 minutes.  Reduce temperature to 350 degrees.  Layer ham, cheese, pepper, and jalapeno over baked crust.  Whisk eggs, milk, salt and pepper in a bowl and pour over pie dish.  Bake for 25 minutes or until knife inserted in middle comes out clean.