Ingredients

• 20 large eggs
• ½ cup heavy cream or milk
• ¾ teaspoon salt
• 1 ½ teaspoons black pepper
• 2 garlic cloves, halved
• ¾ cup olive oil
• 2 cups diced onion
• 4 cups sliced mushrooms, preferably shitake or cremini
• 6 cups frozen shredded hash brown potatoes
• 4 cups chopped fresh spinach
• 3 cups grated cheddar
• 1 cup diced tomato
• 1 large avocado, pitted and sliced into 12 pieces

Instructions

1. Put oven rack in middle position and preheat oven to 375°F.
2. Whisk together eggs, cream or milk, salt and pepper until just combined.
3. Heat oil in two ovenproof 10-inch heavy nonstick skillets over medium heat.
4. Put half of the garlic in each skillet and cook, stirring occasionally, until golden, about 2 minutes. Discard.
5. Add half of the onions and mushrooms to each skillet.
6. Cook until starting to brown, about 5 minutes.
7. Add half the potatoes and spinach to each skillet and cook until beginning to brown, about 5-10 minutes.
8. Pour half the beaten eggs evenly over potato mixture in each skillet and sprinkle cheese over eggs.
9. Transfer skillets to oven and bake frittatas, uncovered, until set and just cooked through, about 15 minutes.
10. Invert a plate over skillet and, holding them together with oven mitts, invert frittatas onto two plates.
11. Sprinkle with chopped tomato and serve with avocado slices.
12. Can be served warm or at room temperature.

http://webbabyshower.com/baby-shower/recipes/brunch/cheddar-frittata/

Baby Shower Menu and Recipes written by Jill Polay. Jill is a food writer and mom living, eating, and playing in Central Oregon. Prior to becoming a mama, she owned Holistic Gourmet Cooking School at Lake Tahoe, California.