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 sliced pancetta or bacon, finely chopped3 cups frozen shredded hash brown potatoes, thawed8 large eggs2 cups 2% milk1 cup shredded fontina cheese, divided1 cup shredded cheddar cheese, divided1/4 cup minced fresh parsley1 tablespoon Worcestershire sauce1 teaspoon ground mustard1/4 teaspoon ground nutmegFreshly ground pepper and additional fresh parsley, optional
Preparation
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, salt and pepper. Remove from the heat.
In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
In a greased 13x9-in. baking dish, layer the hash browns, spinach mixture and pancetta. In a large bowl, whisk the eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over casserole. Sprinkle with remaining cheeses.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. If desired, sprinkle with freshly ground pepper and garnish with additional parsley.
