This would have been really good if it weren't for the horrible cooking instructions. I don't know what was wrong with the people at Woman's Day magazine, but this is horrible. The eggs would NOT cook through, the potatoes mushed into this bizarre mess and we couldn't even notice them through all the liquidy egg anyway. I tried everything - cooking longer, turning up the heat, I even broiled it. The cheese was good, and the edges were good, but I absolutely refuse to eat eggs that aren't cooked 100% through. I won't eat fried eggs unless the yolk has been punctured and cooked through, for example. Yuck! No liquid. So this is a big thumbs down. However! I think that if you were to prepare it with the instructions from our favorite Hash Brown Quiche recipe, it would be AMAZING! I might experiment with that, actually. The smoked gouda is nice and would make a nice addition. Just don't use these instructions!
Spring Vegetable Frittata
Woman's Day magazine
3 medium carrots, shredded
1 lb asparagus, bottoms trimmed
1 Tbsp oil, preferably olive
6 cups frozen country-style hash brown potatoes
1 tsp salt
8 large eggs, beaten with a fork
6 oz (1 1/2 cups) smoked Gouda or mozzarella cheese, shredded
1/2 cup sliced scallions
1. Bring 1 cup water to a boil in a large nonstick skillet. Add carrots and asparagus; reduce heat, cover and simmer 5-6 minutes until asparagus are crisp-tender. Drain well; wipe out skillet.
2. Heat oil in a skillet over medium heat. Add potatoes; sprinkle with 1/2 tsp salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
3. Mix remaining 1/2 tsp salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set.
4. Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.
Yield: 6 servings