Potato And Cheese Casserole

• 8 :eggs
• 1/4 teaspoon:salt
• 1/2 teaspoon:black pepper
• 1/4 cup:olive oil
• 2 cups:hash brown potatoes, frozen shredded or fresh potatoes, grated
• 2 cups:sliced green onions
• 1 5- ounce:package garlic-herb cheese, chilled
• 2 to 3 oz:smoked salmon, chopped

Preparation

1. Preheat oven to 375. In a bowl combine the eggs, salt, and pepper and whisk until just combined.
2. Heat oil in an oven proof 9" to 10" nonstick skillet until very hot but not smoking.
3. Add the potatoes and green onion to oil, stirring a few times, then cover and cook until beginning to brown, about 4 minutes.
4. Stir potato once or twice and then cover and cook 3 minutes more.
5. Pour the egg mixture over the potatoes and crumble cheese over eggs. Sprinkle the chopped smoked salmon over the top of the cheese.
6. Place the skillet in the oven and bake uncovered, until set about 15 minutes.
7. Remove the frittata from the oven and put a plate over the top of the skillet.
8. Invert the frittata onto plate and serve immediately. Serves 4.