Corned Beef Frittata

INGREDIENTS

12 eggs
¼ cup heavy cream
½ teaspoon salt
1 cup shredded Cheddar and mozzarella cheese blend, divided
1 (18-ounce) package HORMEL^® MARY KITCHEN^® Corned Beef Hash
Arugula salad with balsamic vinaigrette or a light drizzle of olive oil and fresh lemon juice
Tomatoes
Favorite soft cheese such as herbed cream cheese or goat cheese, optional

DIRECTIONS

Preheat oven to 425°F. Spray nonstick pan with nonstick spray or add a small amount of oil to cast iron skillet. Cook hash as package directs. Meanwhile, combine eggs, cream and salt. Sprinkle hash with half of cheese. Pour egg mixture over the hash and top with remaining cheese. Continue to cook on the stove top over medium heat until the edges are set. Transfer to the oven and bake for 12-16 minutes or until the eggs are puffed and thoroughly cooked. Top with arugula salad, tomatoes and favorite soft cheese, if desired. Serves 6.
For Breakfast Bake: Place filling in a lightly sprayed 9x13 inch baking dish. Bake at 350°F for 20-25 minutes or until set. Serves 8.