YIELDS: 8 Servings PREP TIME: 10 mins COOK TIME: 45 mins  TOTAL TIME: 55 mins

A healthy, hearty breakfast or brunch, this Veggie Frittata with Hash Brown Crust is a great way to use up extra veggies hanging out in your fridge or fresh veggies from your summer garden!


2 cups egg whites
¼ cup almond milk
½ cup shredded goat cheddar, goat crumble cheese
3 tbsp nutritional yeast
2 tbsp freshly chopped onions
2 tsp freshly ground black pepper
1 tsp salt
½ tsp chili powder
Vegetables of your choice - red & orange bell peppers, sliced mushrooms, small asparagus spears.
½ lb Italian Sausage or sausage of your choice
1 package frozen Alexia hash browns
2 tbsp olive oil
2 tbsp Italian seasoning

Round baking dish
Large bowl 
Baking sheet
Cutting board 


  1. Preheat oven to 400°F and grease a round baking dish with oil.
  2. Let hash browns completely thaw out.
  3. Transfer the potatoes to a bowl and toss with the salt, chili powder, and 1 tsp pepper.
  4. Place the potatoes into the baking dish and pat down into a thin crust.
  5. Bake the potato crust for 25-30 minutes, until golden brown.
  6. While the crust cooks, place the vegetables and sausage onto a baking sheet, drizzle with olive oil, and bake for 15 minutes.
  7. In a large bowl, whisk together the egg whites, milk, cheese, nutritional yeast, onions, Italian seasonings, and remaining black pepper.
  8. Transfer the veggies and sausage to the crust and pour the egg white mixture over the top. 
  9. Place a few of the veggies and sausage pieces on top for decoration.
  10. Return to the oven for about 30 minutes, until the eggs are set and top begins to brown.
  11. Let rest for at least 10 minutes, then slice and serve!