Fresh Corn Salsa Frittata With Hash Brown Crust Recipes

FRESH CORN SALSA

Steps:

• In a medium serving bowl, combine all of the ingredients. Stir to combine.
• Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
• For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

FRESH CORN SALSA

Steps:

• In a large mixing bowl, combine the corn, bell pepper, onion, jalapeno, lime juice and salt, mix well to combine. Taste for flavor adding more lime juice or salt to taste.
• Makes about 4 - 5 cups.
• Keep leftovers in the refrigerator for up to 5 - 6 days. To keep longer, freeze portions in freezer safe containers or baggies.

HASH BROWN CRUSTED FRITTATA

Steps:

• Preheat oven to 450.
• Mix thawed hash browns and melted butter and press into the bottom and up the sides of a greased 9' round pie plate. Place in the oven until golden brown, approx 20 -25 mins.
• In the mean time, cook bacon in skillet on the stove top on med-high heat until crispy. Remove bacon to a paper towel lined plate to drain. (do not remove any fat from skillet) Add onions and red bell pepper to skillet and cook until softened, Approx 7 - 10 mins. Pour veggies in a bowl and add bacon crumbled, set aside to cool. In another bowl add Egg Beaters, milk, cheese, salt, pepper, garlic powder and onion powder, mix well.
• Take the Hash brown crust out of the oven and set aside to cool. Lower the oven temperature to 350.
• Combine bacon mixture to egg mixture and stir. Poor into hash brown crust. Place back in oven for 30 mins or until golden brown and middle is set.

SALSA FRITTATA

Steps:

• Preheat broiler.
• Pour olive oil into a 10 inch ovenproof frying pan over medium heat.
• Add onions, peppers and mushrooms, salt and pepper and stir until vegetables are softened but not browned, about 6-8 minutes.
• POur in eggs and cook until almost set but still runny on top, about 2 minutes.
• Pour salsa on top of eggs and sprinkle with cheese. Place in brolier.
• Wait till cheese is melted and browned, about 3 to 4 minutes.
• Slide frittata onto a serving platter and cut into wedges.

FRESH CORN SALSA FRITTATA WITH HASH BROWN CRUST

Steps:

• Preheat your oven to 375 degrees.
• Start by making the corn salsa. Place the sweet corn in a strainer and let it thaw over a large bowl. Once thawed, discard the liquid in the bowl.
• Dice the onion, red pepper, jalapeno pepper (deseed and devein if you want less spice) and roughly chop the cilantro. Combine the corn, onion, red pepper, jalapeño pepper, cilantro and lime in a medium-sized bowl. Sprinkle in the salt and stir. Set the salsa aside.
• Liberally spray a baking dish (9x13 will work) with cooking spray. Place the Simply Potatoes Shredded Hash Browns into the pan. Press the potatoes onto the bottom and up on the sides to create a crust. Spray the potatoes again with cooking spray. Once the oven is preheated, place this into the oven for 15 minutes.
• Whisk the eggs in a large bowl. Add the 1 cup of the salsa, the ham and cheese into the eggs. Stir until combined.
• When the potato crust is done cooking, pour the egg mixture into the pan on top of the crust. Place back in the oven for 35-40 minutes or until the eggs are fully cooked. Test this by placing a toothpick in the middle, if it comes out clean the eggs are fully cooked.
• Top with additional corn salsa and squeeze of lime juice.
• Enjoy!

HASH BROWN AND HAM FRITTATA

Steps:

• Preheat oven to 375 degrees F.
• In a 10 or 11-inch cast iron or oven-safe skillet, add a small pour of olive oil and set over medium heat. Add peppers and cook for about 2 minutes until softened. Add spinach and ham and cook for another 1-2 minutes until spinach has wilted. Transfer mixture to a bowl and set aside.
• Increase skillet heat to medium high heat and add a generous pour of olive oil. Add half of the shredded hash browns, sprinkle with salt and pepper, and cook about 5 minutes, until bottom is brown and crispy. Flip and cook 5 minutes on the other side. Transfer hash browns to a bowl and set aside. Repeat with second half of the shredded hash browns.
• Remove skillet from heat and make sure it is well-coated with olive oil. Use a spatula to carefully (pan is hot!) press hash browns into the bottom of the pan and about halfway up the sides. Return to heat and let it brown for a few minutes while you finish assembling the egg filling.
• In a large bowl whisk together the eggs, milk, salt, pepper, and cheese. Add veggie and ham mixture. Pour into skillet. Cook on the stove for about 2 minutes until the edges begin to set.
• Transfer skillet to the oven and bake for 13-15 minutes until the center is set and doesn't jiggle when moved. Let sit for about 5 minutes before serving.

SWEET CORN FRITTATAS

Steps:

• Preheat oven to 200C or 180C fan. Lightly grease a 6 hole 1/3 cup non-stick muffin pan.
• Divide corn between muffin holes and top with cheese. Whisk together eggs and milk in a jug and season well. Stir through parsley. Pour egg mixture into prepared muffin holes.
• Bake for 15 minutes, until golden and set. Cool in pan for 5 minutes, then transfer to a plate.
• Serve with Chilli Tomato Jam or similar.

HASH BROWN FRITTATA

Steps:

• Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
• In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
• Spread the butter in a 9 x 13-inch glass baking dish. Add the vegetable mixture, then pour the eggs over all.
• Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.