Super Easy Skillet Supper

I was inspired while reading a bunch of Mothers day brunch ideas (why am I reading a May issue in April?) to make a fritatta for dinner. To be honest, I also tried to put some cauliflower in there, but that didn't work out so great - and was the one draw back to the meal - so I'm leaving that out here..........

Cheddar Cheese Fritatta
6 eggs
1 package Simply Potatoes hashbrowns (or equivalent amount 1lb 40z of shredded potato)
1/2 cup milk
1 cup shredded cheddar
6 Tablespoons butter
1/4 cup minced onion (I love the dried ones - intense flavor)

Preheat the oven to 375F.

In a cast iron skillet (or other oven safe pan), melt the butter, add the potatoes and onions. Cook for 5-7 minutes.

In a bowl, whisk the eggs, milk (add salt and pepper to taste - my taste is for a LOT) and cheese.

Remove the skillet from the heat and flatten the potatoes into a uniform layer. Pour the egg mix over the potatoes. Cook at 375 for 15 minutes, until eggs pull away from the side of the pan, but are still a little goopy in the center.

Turn on the broiler and cook for 3-4 minutes until the top is nicely browned.

Be CAREFUL removing the pan from the oven (it is hot! i have a burn to show it! SGS is laughing reading this, I just know it) let stand for 5-10 minutes (egg mixture will continue setting, so don't worry). Enjoy!!!

Ps - a tip..... clean the cast iron skillet with a wadded up piece of aluminum foil to avoid using a soapy SOS pad or the equivalent and ruining the pan's "seasoning".