Chicken Dinner Frittata

3 cups frozen has brown potatoes (the loose diced kind)
1/2 teaspoon taco seasoning
1/4 teaspoon garlic salt
6 eggs
1/2 cup milk
1/4 teaspoon ground black pepper
3 cups frozen stir-fry vegetables (whatever stir-fry mix you prefer, not with sauce, though)
1/3 cup water
1 large cooked chicken breast (we always have a supply of marinated grilled chicken breasts on hand in our freezer)
1 cup of shredded Cheddar cheese.

Spray a baking sheet with non-stick cooking spray. Spread the potatoes on the cooking sheet and sprinkle with taco seasoning and garlic salt. Place in a preheated 400 deg oven for about 12 minutes. Remove from oven and reduce oven temperature to 350 deg.

Beat the eggs, milk, and ground pepper in a medium size bowl. Cook the frozen veggies in 1/3 cup water in a medium oven-proof non-stick skillet (I use a cast iron skillet) until the veggies are crisp tender (about 5 minutes). If the water hasn't cooked off, drain it or remove the water with a spoon.

Add the chicken and potatoes to the veggies in the hot skillet and pour the egg mixture on top. Stir slightly to get it all evenly distributed.

Sprinkle the cheese on top and place in the 350 deg oven for about 15-20 minutes or until the eggs are set.


Note: Could use about a cup of diced cooked pork, or a small can of diced Spam, or a cup of cut up cooked sausage instead of the chicken.

Another note: I pre-measure as much as I can at home and put the ingredients in plastic bags. It saves space in the freezer and saves preparation time.

Tater

Looks good! The DW will flip over the stir-fry veggies.

TC