Fresh Corn Salsa Frittata with a Hashbrown Crust

Preheat your oven to 375 F.

Start by making the corn salsa. Place the sweet corn in a strainer and let it thaw over a large bowl. Once thawed, discard the liquid in the bowl.

Combine the corn, onion, red pepper, jalapeño pepper, cilantro and lime juice in the bowl. Sprinkle in the salt and stir. Set the salsa aside.

Liberally spray a baking dish (9×13 will work) with cooking spray. Place the Simply Potatoes Shredded Hash Browns into the pan. Press the potatoes onto the bottom and up on the sides to create a crust. Spray the potatoes again with cooking spray. Once the oven is preheated, place this into the oven for 15 minutes.

Whisk the eggs in a large bowl. Add 1 cup of the salsa, the ham and cheese into the eggs. Stir until combined.

When the potato crust is done cooking, pour the egg mixture into the pan on top of the crust. Place back in the oven for 35-40 minutes or until the eggs are fully cooked. Test this by placing a toothpick in the middle, if it comes out clean the eggs are fully cooked.

Top with additional corn salsa and a squeeze of lime juice.

Enjoy!