Italian-Style Frittata

Ore-Ida

6 eggs

1 Cup heavy cream

½ Cup sour cream

3 Tablespoon chopped fresh basil, divided

1-1/2 teaspoon salt

½ teaspoon ground black pepper

4 Cups Southern style hash browns, frozen

1 Cup shredded mozzarella cheese

¼ Cup shredded Parmesan cheese

3 Medium plum tomatoes, sliced about ¼-in. thick

Preheat oven to 350F. Coat 9-in. deep dish glass pie plate with nonstick cooking spray. In a medium bowl, whisk together eggs, heavy cream, sour cream, 2 Tbsp. of basil, salt and pepper until smooth, and set aside.

Spread hash browns evenly into bottom of pie plate. Bake uncovered for 20 minutes. Remove from oven and sprinkle with mozzarella cheese. 

It looks pretty much the same both with and without the cheese.

Arrange tomato slices on top and sprinkle with Parmesan cheese. Pour egg mixture over top.

Sliced tomatoes make everything pretty.

Bake for 40 to 45 minutes, or until eggs are set and lightly golden brown. Garnish with remaining 1 Tbsp. of basil and additional Parmesan cheese if desired.

TIP: If desired, substitute 3 Tbsp. or chopped fresh basil with 1 Tbsp. of dried Basil.

If this is your first frittata, take comfort in the fact that it looks comfortingly like a pizza. It's just, you know, an egg pizza.

My Rating: 3/5 "This has all the elements of something delicious, like cheese and tomatoes and basil. But there's potatoes. There's so much potatoes. Between the potatoes and the (lots of) salt I had a hard time getting on board with the more delicious aspects of it. My husband, on the other hand, loves salt and absolutely adored this. So to each their own!"