Confetti Potato Frittata

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

Ingredients (Makes 4 servings)

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

By Stacy Whitman with Kim Galeaz, R.D.

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