Hash Brown-Crusted Rosemary and Thyme Frittata with Caramelized Onions, Mushrooms, and Cauliflower Rice
This healthy and flavorful recipe is the perfect brunch for guests. It also makes for a fun dinner and reheats perfectly for a quick breakfast or lunch option during the week!
Ingredients
- 4-5 cups shredded hash browns, fresh or frozen
- 1-2 tsp ghee
- 2-3 tsp olive oil or avocado oil
- 1 tsp minced garlic
- 2 onions, sliced
- 8-12 oz mushrooms, sliced or chopped
- 1.5 cups cauliflower rice, frozen
- 3 eggs
- 8-9 egg whites*
- 1/3 tsp dried thyme
- 1/3 tsp dried rosemary
- 4 ALDI chicken breakfast sausage links, chopped**
- salt, to taste
- pepper, to taste
Instructions
Cast Iron Skillet Version
- Preheat oven to 375 deg. F
- Caramelized Onions and Mushrooms: Heat 1 tsp oil and 1 tsp ghee in a pan on medium heat. Once ghee is melted add sliced onions and sautee until starting to soften. Add minced garlic and mushrooms to the pan. Stir intermittently until onions and mushrooms have carmalized (around 10 minutes).
- Hash brown Crust: While onions and mushrooms are cooking, add 1 teaspoon of ghee and 1 teaspoon of olive oil to a 10" cast iron skillet on medium heat. Add about 4 cups of frozen or fresh shredded hash browns (enough to cover the botton of the pan) and press down to evenly distribute. Continue to intermittently press down as the potatoes soften. Allow to cook until bottom is brown and crispy (about 10 minutes), then turn off heat.
- Cauliflower Rice: While hash browns and mushrooms and onions are cooking, add 1.5 cups of frozen cauliflower rice to a microwave safe bowl and microwave for 4 minutes.
- Whisk eggs, egg whites, thyme, rosemary, and a dash of salt and pepper to a bowl and whisk.
- Add caramelized onions, mushrooms, cauliflower rice, and chicken sausage in with the eggs and mix well.
- Pour egg mixture into the cast iron skillet with the hash brown crust. Transfer to oven and bake for approximately 35-40 minutes or until the center is set and top is golden brown.
- Let cool for a few minutes and then use a sharp or serrated knife to cut and serve. This tastes great warm and cool!
Foodi Ninja Version
- Prepare caramelized onions and mushrooms and cauliflower rice as described above.
- Hash brown crust: Select the "saute" mode and set to medium heat. Add a light drizzle of oil to the bottom of the pot. Add about 5 cups of frozen or fresh shredded hash browns to the bottom and lightly press to cover the bottom of the pot. Cook until the bottom starts to brown and become crispy (about 10 minutes if frozen). Intermittently press down as the potatoes become softer. Once the bottom has browned set Foodi Ninja to "Broil" and cook for 5 minutes to lightly crisp the top of the crust.
- Whisk eggs, egg whites, thyme, rosemary, and a dash of salt and pepper to a bowl and whisk.
- Add caramelized onions, mushrooms, cauliflower rice, and chicken sausage in with the eggs and mix well.
- Pour egg mixture into the Foodi Ninja Pot over the hash brown crust. Select "bake/roast" setting at 375 deg F. Bake for approximately 14-15 minutes or until the center is set and top is golden brown.
- Let cool for a few minutes and then slide frittata onto a serving plate or cutting board. Use a sharp or serrated knife to cut and serve. This tastes great warm and cool!
Notes
*8 for cast iron pan, 9 for Ninja Foodi
**ALDI's apple maple and country style breakfast chicken sausage links both taste great. Use ALDI organic chicken sausage for Whole30 compliant version and decrease to 2-3 because they are larger.