Improv Frittata (recipe)

So tonight I ventured in to the world of cooking on the fly, a task I had not done in quite a while. The plan was to make frittatas, based on a combination of two recipes I'd seen.  BUT, given my current forgetfulness brought on by a heavy dose of preggo brain, I kept forgetting to get the veggies needed for what I was attempting to make.  Instead, I opened the fridge, and threw this together.  I was nervous, but even my two-year-old daughter (Picky Ricky) ate a few bites.

Hashbrown, cheesy frittata

15-20 oz frozen southern style hash browns 

1 tbs oil

1 carton Egg Beaters (16 oz)

1/2 c salsa

1/4 c bacon pieces

1/3 c finely chopped baby spinach

1/2 c + 3 tbs shredded cheddar cheese

Preheat oven to 350 degrees.  Warm skillet to medium heat, with ~1 tbs oil.  Cook hash browns through for about 7 minutes.  In the meantime, whisk together eggs, salsa, bacon bits, spinach, and cheese.  Place cooked hash brown in thin layer on bottom of oven-safe dish, then pour egg mixture over.  Cook in oven for 20 minutes.  Pull out, set oven to broiler,  sprinkle remaining shredded cheese over, and place back in oven.  Broil 2-4 minutes, until golden bubbly.  Let stand 5 minutes before slicing in to it.

**Since I was making this on the fly, most measurements are estimates.  You may adjust accordingly, based on our tastes and desires.

Keep on saving!  :o)

--Barbara
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