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  • VOL 08, ISSUE 01 • WINTER 2020
Cheesy Lobster & Hash Brown Frittata

Cheesy Lobster & Hash Brown Frittata

Provided by Beaver Street


  • 3 Tbsp Olive Oil
  • 1 Small White Onion, Diced
  • 1 Green Bell Pepper, Seeded and Diced
  • 1 Red Bell Pepper, Seeded and Diced
  • 8 large Eggs
  • 1/2 C Milk
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • 20 oz Shredded Yukon Gold Potatoes
  • 10 oz Cooked Knuckle And Claw Lobster Meat
  • 1 C Shredded Cheddar Cheese
  • 1 Tbsp Freshly Chopped Parsley


  1. Preheat oven to 350 F. In a 12" oven-safe skillet, heat olive oil over medium heat, then add diced onions, bell peppers and shredded potatoes. Cook until softened and lightly browned; about 7-9 minutes. Stir in lobster meat.
  2. In a medium sized bowl, whisk eggs, milk, salt and pepper. Pour over the potato mixture in the skillet, stir, and cook until the edges start to pull away from the pan; about 5 minutes to 7 minutes.
  3. Sprinkle cheese on top and bake until set, about 16 minutes to 18 minutes. Slice into wedges and serve garnished with parsley.

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