1. Place a rack in upper-middle of oven and heat to 425 degrees. Combine hash browns and dressing in a medium oven-safe nonstick skillet over medium-high. Cook, stirring occasionally, until hash browns are crispy, about 10 minutes. Meanwhile, whisk eggs, water, scallions, and Cajun rub in a large bowl until well combined, then set aside.

2. Add edamame to skillet and cook until heated through. Reduce heat to medium-low, then stir egg mixture into skillet and cook 1 minute.

3. Sprinkle cheese evenly over top, then bake until frittata is puffed and top is dry, 12 to 15 minutes. Let cool 5 minutes.

4. Combine remaining ingredients in a bowl and toss until combined. Cut frittata into wedges and serve with salad.

Source: Hannaford fresh Magazine, March-April 2021