breakfast frittata recipe grown in idaho

Breakfast Tots Frittata

with Grown In Idaho® Super Crispy Tots

Cooking Time
38 Minutes

Servings
6

DESCRIPTION

Part quiche, part omelet, and a great sharable option for breakfast or brunch. Spinach, mushrooms and feta cheese combine nicely on a bed of our tasty Super Crispy Tots.

Ingredients

  • 1 baG Grown In Idaho® Super Crispy Tots

  • 12 Eggs

  • 2 T Milk

  • ¼ tsp Sea Salt

  • ⅛ tsp Black Pepper

  • 2 T Butter

  • ½ C Yellow Onion, diced

  • ½ C Baby Bella Mushrooms, sliced

  • 2 C Spinach

  • 1 C Feta Cheese, crumbled

Instructions

  1. OVEN: Preheat oven to 425°F.
    Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 20-25 minutes or until crispy. Stir halfway through cooking time to ensure even baking.

    AIR FRYER: Preheat air fryer to 360°F.
    Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.

  2. Meanwhile, whisk together eggs, milk, sea salt and black pepper in a large bowl. Set aside.

  3. 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.)

  4. Pour in egg mixture, and sprinkle feta over the top.

  5. Moving quickly, place tots over the top of the frittata, until the surface is covered.

  6. Transfer skillet to oven and bake for 10-13 minutes. Remove from oven, slice, and serve!