Katie's Breakfast Frittata (from The Old Powder House Inn, St. Augustine)
Preparation Time: 15 min
Serves: 12 Ingredients:
10 oz O'Brian style hash brown potatoes
1 cup diced cooked broccoli florets (only use florets)
1 cup diced ham (can substitute cooked crumbled bacon or sausage)
1 1/2 cup shredded cheddar cheese
12 large eggs
1 cup Ranch Dressing
1 cup milk
1/2 cup sour cream
1 tbs. dry mustard
1 tbs. garlic salt
1 tsp. Summer Savory (optional)
Method:
Saute (or microwave) hash browns until somewhat soft, set aside. Mix eggs, ranch dressing, sour cream, milk and spices. Beat with an electric mixer until well blended. Spray a 11x13 baking pan (glass works best). Spread cooked potatoes evenly on bottom of glass pan, sprinkle with diced ham, then broccoli, then 1 cup of shredded cheese. Pour egg mixture evenly over the layers. Top with remaining cheddar cheese, cover and refrigerate overnight. Remove from refrigerator 45 min before baking. Bake at 350 degrees for approximately 35 minutes or until knife inserted in center comes out clean. Cut into 12 pieces and serve warm with a dollop of sour cream or topped with your favorite sauce (salsa or hollandaise are great with this dish). You can substitute bread cubes for the potatoes.
