breakfast frittata recipe grown in idaho

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Breakfast Tots Frittata

with Grown in Idaho^® Super Crispy Tots

Part quiche, part omelet—and all you need to blow the doors off your next breakfast or brunch. Spinach, mushrooms and feta cheese blend into a cheesy, savory tapestry on a bed of our Super Crispy Tots, or any of our tasty Grown in Idaho^® products, for a dish that’s sure to top every appetite’s most wanted list.

38 minutes

Serves 6

Ingredients

1 bag Grown in Idaho^® Super Crispy Tots, 28 oz
12 eggs
2 tbsp milk
1/4 tsp sea salt
1/8 tsp black pepper
2 tbsp butter
1/2 c yellow onion, diced
1/2 c baby bella mushrooms, sliced
2 c spinach
1 c feta cheese, crumbled

Directions

Prepare tots according to package instructions.

AIR FRYER: Fill basket with half the frozen potatoes. Slide out basket halfway through cooking time and shake.

OVEN: Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake until crispy. Stir halfway through cooking time to ensure even baking.
Meanwhile, whisk together eggs, milk, sea salt and black pepper in a large bowl. Set aside.
Heat a large oven-safe skillet over medium-high heat. Once hot, add butter. Once butter is melted, add yellow onion, mushrooms, and spinach to skillet. Toss until spinach has just begun to wilt (about 1 minute.)
Pour in egg mixture, and sprinkle feta over the top.
Moving quickly, place tots over the top of the frittata, until the surface is covered.
Transfer skillet to oven and bake for 10-13 minutes. Remove from oven, slice, and serve!