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    You are in: Home / Recipes / Shannon's Leftover Frittata Recipe
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    Shannon's Leftover Frittata

    Shannon's Leftover Frittata. Photo by Shannon 24

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Shannon 24's Note:

    I threw this together tonight, and it turned out really good! I was getting tired of omelettes and this fit the bill. I used veggies I had left in the fridge, but you could use whatever you like!

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    Units: US | Metric


    1. 1
      Chop whatever ingredients you have.
    2. 2
      Heat oil in cast iron frying pan, I used 8".
    3. 3
      Saute hash browns, veggies and ham for about 10-15 minutes, on medium.
    4. 4
      Combine eggs, milk or water and spices (I used salt, pepper, garlic powder, basil and cayenne pepper).
    5. 5
      Add egg mixture to hash browns.
    6. 6
      Stir to combine.
    7. 7
      Cook without stirring for about 10-15 minutes, or until the bottom is a nice golden colour and the top is still a bit watery.
    8. 8
      Top with cheese and put under broiler until cheese is melted and nicely browned.
    9. 9

    Ratings & Reviews:

    • on January 04, 2012


      Used this as a basis for a frittata using up what I had in the house. It is an excellent recipe. I used cauliflower for my veggie, some leftover ham and cheddar cheese. I used 6 eggs, and it made 6 servings. Everyone thought it smelled wonderful while it was cooking. It is a perfect meal for me - easy prep, delicious and easy clean up! Thanks for sharing!

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    • on November 12, 2007


      I agree with SL -- very easy to make! And, my husband LOVED it, so it's a keeper. I used the hashbrowns that are already chopped up (I think it's called Country Style?) and about 3 slices of diced ham (lunch meat). I don't have a cast-iron pan (I know; it's terrible), so I just sauteed everything in a large skillet until all the veggies were tender. Poured in the egg mixture (seasoned with salt, pepper, garlic powder, and crushed red pepper flakes) and let that cook for a few minutes, stirring occasionally to let the egg cook up. Then, I poured it into a 9" pie plate and baked in the oven @ 350 for about 10 minutes (I would cook for less next time to keep it a bit softer), took it out, sprinkled with sharp cheddar, covered with a foil "tent" and let it sit 'til the cheese melted. Delish!

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    • on September 24, 2007


      This was an easy supper for tonight. I just used ham and onion as the kids don't like mushrooms or peppers. I might add in a little jalapeno for some kick next time. :) Thanks for the great recipe!

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    Nutritional Facts for Shannon's Leftover Frittata

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 348.7
    Calories from Fat 185
    Total Fat 20.5 g
    Saturated Fat 9.0 g
    Cholesterol 214.2 mg
    Sodium 466.6 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 1.9 g
    Sugars 2.0 g
    Protein 17.4 g

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