Looking for a new favorite frittata? We recommend this eggy Italian-style skillet, made with shredded hash browns, mixed veggies and grated Parmesan.
3 Tbsp. oil
2-1/2 cups ORE-IDA Shredded Hash Brown Potatoes
2 cups mixed fresh vegetables (small broccoli florets, chopped red peppers and shredded carrots)
3 Tbsp. milk or water
1/3 cup KRAFT Grated Parmesan Cheese
Heat oil in large nonstick skillet on medium-high heat. Add potatoes and mixed vegetables; stir. Cook 5 min. or until potatoes are browned, stirring occasionally.
Whisk eggs and milk until blended. Pour evenly over vegetable mixture; cover.
Cook on medium-low heat 10 to 12 min. or until center is set. Remove from heat; sprinkle with cheese. Let stand, covered, 5 min. before cutting into wedges to serve.