1/4 cup butter
4 cups frozen hash-brown potatoes
1 1/2 cups sliced mushroom
2 green onions, chopped (about 1/4 cup)
1 teaspoon dried basil leaves or 1 tablespoon chopped fresh basil leaves
8 eggs, beaten
1 cup Pace® Picante Sauce
4 ounces shredded Cheddar cheese (about 1 cup)
Heat the oven to 350 degrees F.
Heat the butter in a 12-inch oven-safe skillet over medium-high heat. Add the potatoes, mushrooms, onions and basil. Cover and cook for 10 minutes or until the potatoes are tender.
Stir the the eggs in the skillet. Bake for 20 minutes or until a knife inserted near the center comes out clean.
Top with the picante sauce and cheese. Bake for 5 minutes or until the cheese is melted. Cut the frittata into 6 wedges.