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    Sunday Morning Frittata

    Submitted by Diane Cuomo of Highland Lakes, N.J.

    This frittata calls for a lot of eggs, but Diane has the chickens to provide them. She also likes this recipe because it tastes just as good the next day.

    "The leftovers heat up great," she writes.

    Be sure to use an oven-proof skillet.

    Ingredients

    • 2 Tbsp. cooking oil
    • 3 frozen hash brown patties
    • ½ cup loose breakfast sausage
    • ½ green pepper, diced
    • 1 small onion, diced
    • 12 eggs
    • ¼ cup milk
    • 1 cup cheddar cheese, shredded

    Directions

    Preheat oven to 350 degrees. Heat oil in oven-proof skillet. Cook hash browns until golden, set aside to cool. Crumble sausage into skillet and brown. Add peppers and onion, and cook until tender. Crumble cooled hash browns and add to skillet. Whisk eggs and milk together. Pour mix into skillet and immediately place in oven.

    Bake 18-20 minutes, or until frittata is puffy and doesn't jiggle. Sprinkle cheese on top and bake for 2-3 minutes or until cheese melts. Remove from oven and let sit for 10 minutes before cutting.