Preparation Time: 20 mins 
Cooking Time: 25 mins
Servings: 4-6

Ingredients:
1 cup of McCain® Diced Hashbrowns
6 large eggs
1/2 cup ricotta
1 cup chopped ham
1 tsp coarse salt
1/4 tsp ground pepper
1 tsp. olive oil
2 cups baby spinach
½ cup of red pepper, diced
Salt & pepper to taste

Preheat oven to 350°F. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper.

Preheat a small skillet over medium-high heat and sauté McCain® Breakfast Diced Hashbrowns​ as per instructions on package and remove from heat.

In a medium ovenproof nonstick skillet, heat olive oil. Add baby spinach; cook until wilted. Stir in egg mixture and cooked McCain® Diced Hashbrowns and cook until edge sets, 1 minute. Transfer skillet to oven.

Cook frittata until center is set, 15 minutes. Invert frittata onto a plate to serve. Let stand 5 minutes before cutting into wedges.

Optional: Cherry tomatoes