Confetti Potato Frittata

[caption id=“attachment_1212” align=“alignright” width=“300” caption=“Photography: Pornchai Mittongtare; Food Styling: Liesl Maggiore; Prop Styling: Robin Turk”][/caption]

By Stacy Whitman with Kim Galeaz, R.D.

The really great thing about this quick-cooking frittata? It makes the perfect meal for tots and grown-ups morning, noon, or night.

1 cup frozen diced hash browns
1 tablespoon vegetable oil
1/3 cup diced bell peppers
4 large eggs
1/4 cup 1% milk
1/4 teaspoon each onion powder, garlic powder, and salt
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan

1. Preheat broiler. Thaw the hash browns in the microwave.
2. Warm the oil in a 10-inch ovenproof skillet over medium-high heat. Add the potatoes, stirring often, for 5 minutes. Add the bell peppers and cook two minutes more.
3. While the vegetables cook, whisk the eggs in a bowl with the milk, onion powder, garlic powder, and salt.
4. Add the egg mixture to the skillet and cook 5 minutes (eggs won’t be done). Top with the cheeses and broil until eggs are cooked, 2 to 3 minutes. Slice into wedges and serve.

Makes 4 servings