Potato Frittata Olé

  • 1/4 cup margarine or butter
  • 4 cups frozen hash brown potatoes (about 1 pound)
  • 1 1/2 cups sliced mushrooms (about 4 ounces)
  • 2 green onions, chopped (about 1/4 cup)
  • 1 teaspoon dried basil leaves, crushed or 1 tablespoon chopped fresh basil leaves
  • 8 eggs, beaten
  • 1 cup Pace® Picante Sauce
  • 1 cup shredded cheddar cheese (4 ounces)

  • Directions:

  • 1. In medium oven-safe skillet over medium heat, heat margarine. Add potatoes, mushrooms, onions and basil. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.
  • 2. Pour eggs into pan. Bake at 350ºF. for 20 minutes or until knife inserted near center comes out clean.
  • 3. Top with picante sauce and cheese. Bake 5 minutes more or until cheese is melted. Cut into wedges.
  • Serves 6.

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