Ingredients
1 large onion, finely chopped1 tablespoon olive oil2 garlic cloves, minced1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/4 teaspoon salt1/4 teaspoon pepper2 ounces pancetta or bacon strips, finely chopped3 cups frozen shredded hash brown potatoes, thawed8 large eggs, lightly beaten1 cup 2% milk1 cup fontina cheese, divided1 cup shredded cheddar cheese, divided1/4 cup minced fresh parsley1 tablespoon Worcestershire sauce1 teaspoon ground mustard1/4 teaspoon ground nutmeg
Preparation
Preheat oven to 350°. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in spinach, salt and pepper. Remove from heat.
In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
In a greased 11x7-in. baking dish, layer hash browns, spinach mixture and pancetta. In a large bowl, whisk eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over top. Sprinkle with remaining cheeses.
Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
