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Cheesy Hashbrowns Frittata

Enjoy breakfast for dinner with this hearty and ultra-impressive frittata.

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  • prep time 10 min
  • total time 30 min
  • ingredients 9
  • servings 6
 

Ingredients

1/2
lb lean (at least 80%) ground beef
1 2/3
cups hot water
2
tablespoons butter or margarine
1
box Hamburger Helper® cheesy hashbrowns
1
medium red, orange or green bell pepper, seeded and chopped (about 1 cup)
8
eggs, lightly beaten
1/2
teaspoon salt
2/3
cup milk
Additional salt and ground black pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In 10-inch ovenproof nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, butter, potatoes (from Hamburger Helper box) and bell pepper. Heat to boiling over high heat, stirring constantly, until butter is melted.
  • 2 Reduce heat to medium; press potato mixture evenly with back of spatula. Cook uncovered 6 minutes, without stirring, until liquid is absorbed.
  • 3 In medium bowl, beat eggs and 1/2 teaspoon salt with whisk until well combined. Pour eggs over potatoes in skillet, stirring to evenly combine. Cook 4 to 5 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until bottom is set and most of egg is cooked. Place skillet in oven.
  • 4 Bake 8 to 10 minutes or until eggs are fully cooked.
  • 5 In medium bowl, mix milk and topping mix (from Hamburger Helper box). Cut frittata into wedges. Drizzle with topping mixture. Season to taste with salt and ground black pepper.
  • 1 Heat oven to 375°F. In 10-inch ovenproof nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, butter, potatoes (from Hamburger Helper box) and bell pepper. Heat to boiling over high heat, stirring constantly, until butter is melted.
  • 2 Reduce heat to medium; press potato mixture evenly with back of spatula. Cook uncovered 6 minutes, without stirring, until liquid is absorbed.
  • 3 In medium bowl, beat eggs and 1/2 teaspoon salt with whisk until well combined. Pour eggs over potatoes in skillet, stirring to evenly combine. Cook 4 to 5 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until bottom is set and most of egg is cooked. Place skillet in oven.
  • 4 Bake 8 to 10 minutes or until eggs are fully cooked.
  • 5 In medium bowl, mix milk and topping mix (from Hamburger Helper box). Cut frittata into wedges. Drizzle with topping mixture. Season to taste with salt and ground black pepper.

EXPERT TIPS

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Expert Tips

Add a handful or two of baby spinach leaves to the potato mixture before adding the eggs.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
285mg
285%;
Sodium
1070mg
1070%;
Total Carbohydrate
34g
34%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
25%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.