The Sensitive Kitchen

Friday, February 03, 2012

Roasted Chile Frittata with Hash Brown Crust

I roasted several big trays of bell peppers and poblano chiles earlier in the week, making tonight's dinner very easy.

3 c peeled and shredded leftover baked potatoes
olive oil spray
2 tsp olive oil
1 c chopped onion
3 cloves garlic, minced
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp crushed dried oregano
salt and pepper
1 roasted bell pepper, chopped
1 roasted poblano pepper, chopped
2 ozs cotija cheese
3 slices veggie bacon, crumbled
4 eggs
1/2 c milk

Preheat oven to 425.

Spray a 9" pie pan with cooking spray. Press potatoes into pan and up sides to make a crust. Spray again with cooking spray; sprinkle with salt. Bake 15-20 minutes or until beginning to brown.

Meanwhile, saute onion and garlic in olive oil until softened. Add spices; saute until fragrant, about 2 minutes. Stir in bell peppers; remove from heat. In a separate bowl, beat eggs and milk together. Set aside.

Sprinkle cheese over baked crust. Top with bacon, then sauteed vegetables. Pour egg-milk mixture atop. Reduce heat to 375; bake 20-25 minutes or until set and beginning to brown.

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