Hash Brown Frittata

This is my go-to brunch dish (although sometimes this makes a nice main course for "breakfast for dinner").  I love it because I can make it the day before (so I don't have to wake up too early to set everything up), and it can easily be doubled for a large crowd.  I usually make this with egg whites.  It tastes just as good, and my guests feel less guilty.

Ingredients: 

• 1 tablespoon olive oil  
• 2-3 medium russet potatoes, peeled and sliced like hash browns (or substitute 2 cups frozen hash brown potatoes, thawed and drained) 
• 8 eggs (or substitute egg white equivalent, it is just as good!)
• 1/2 cup non fat milk 
• 1/4 cup grated Parmesan cheese  
• 2 cups shredded cheddar cheese (or substitute with 1 cup shredded mozzarella cheese and 1 cup shredded Colby cheese) 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit.
2. In large pan, heat olive oil over medium heat.
3. Add potatoes to pan, and cook until heated through (about 4-5 minutes).
4. Remove pan from heat.  
5. While the potatoes are cooking in the pan, combine eggs, milk, and parmesan in a large bowl and beat.
6. Spray a 9 x 13 baking dish with cooking spray.
7. Add the potato mixture to the baking dish, and spread evenly around.
8. Pour the eggs over the potato mixture.
9. Bake for 30-35 minutes or until it barely jiggles when shaken.
10. Remove from oven and sprinkle with cheese.
11. Bake for an additional 10-15 minutes (or until cheese melts and begins to brown). 

*If you make it in advance, wait until it cools, cut it into squares, and then refrigerate until it is ready to be reheated.