Veggie Goat Cheese Frittata

Ingredients

• 2 large potatoes
• 1/4 cup diced red onion
• 4 cloves garlic, finely chopped
• 2 Thai chile peppers, seeded, diced
• 1 zucchini, chopped
• 8 cherry tomatoes, sliced
• 1 1/2 cups fresh spinach leaves
• 1 teaspoon Italian seasoning
• 1 1/2 teaspoons salt, divided
• 1 1/2 teaspoons pepper, divided
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 4 large Land O Lakes® Eggs
• 1/2 cup Land O Lakes® Half & Half
• 4 oz (1/2 cup) goat cheese, crumbled

Instructions

1. 1

   Shred potatoes into ice-cold water bath; let stand 5-10 minutes. Drain potatoes; set aside.

2. 2

   Combine red onion, garlic and Thai peppers in skillet; sauté over medium heat 3 minutes or until translucent. Add zucchini and tomatoes. Stir in spinach, Italian seasoning, 1 teaspoon salt and 1 teaspoon pepper; cook 5 minutes or until vegetables are softened. Let cool 10 minutes.

3. 3

   Meanwhile, heat oven to 350°F. Spray round casserole dish with nonstick cooking spray; set aside.

4. 4

   Heat olive oil in 10-inch skillet; add shredded potatoes, rosemary, paprika, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sauté 10 minutes or until potatoes are golden brown and crisp. Press potato mixture into prepared casserole to form crust.

5. 5

   Combine eggs and half & half in bowl; whisk until blended. Stir in sautéed vegetables and goat cheese until well combined. Pour egg mixture over hash brown crust.

6. 6

   Bake 25-30 minutes or until fully cooked. Cool 10 minutes before slicing and serving.