Chili Veggie Goat Cheese Frittata

Ingredients

• Hashbrown Crust:
• 2 Potatoes
• 2 Tablespoons of Olive Oil
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Black Pepper
• 1 Teaspoon of Rosemary
• 1/2 Teaspoon of Paprika
• Egg & Vegetable Filling:
• 1/4 Red Onion
• 4 Garlic Cloves
• 2 Thai Chilis
• 1 1/2 Cup of Spinach
• 1 Zucchini
• 8 Cherry Tomatoes
• 1/2 Cup of Goat Cheese
• 1 Teaspoon of Salt
• 1 Teaspoon of Black Pepper
• 1 Teaspoon of Italian Seasoning
• 4 Large FARMHOUSE EGGS®
• 1/2 Cup Half & Half
• Shred the potatoes and leave them in an ice cold water bath for 5-10 minutes.
• Drain the potatoes and leave to the side.
• Chop red onions, garlic, and green chilis and begin to sauté on a medium-heat pan until translucent.
• Chop the zucchini and tomatoes and add it into the pan.
• Add the spinach, salt, pepper, and Italian seasoning, until soft.
• Once it’s cooked, let it cool for 10 minutes.
• In the meantime, in a small pan, add the olive oil and sauté the potatoes with the seasoning until golden brown.
• Pre-heat the oven to 350°F degrees.
• Lay the potatoes flat into the pan, until it begins to crisp up for 10 minutes on medium-low heat.
• Shred about 4 oz of goat cheese.
• In a separate bowl, whisk the eggs, half and half, a bit of salt, pepper, and Italian seasoning, along with the veggie filling.
• Add the goat cheese, and whisk everything until well combined.
• Pour the vegetable and egg mixture into the same pan as the hashbrowns.
• Bake for 25-30 minutes until fully cooked.
• Cool for 10 minutes and slice to enjoy!