Vegetable Frittata Recipe

Vegetable Frittata RecipePhoto by: Taste of Home Vegetable Frittata Recipe Rating 5

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This fresh-tasting dish is an easy all-in-one meal. The bacon, eggs and hash browns make it hearty. The green broccoli and red paprika give it a look that fits the season.

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Vegetable Frittata Recipe
  • Prep: 20 min. Bake: 15 min.
  • Yield: 6 Servings
    •
20 15 35

Ingredients

  • 4 bacon strips, cut into 1/2-inch pieces
  • 2 cups frozen shredded hash browns, thawed
  • 1 cup chopped fresh broccoli
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 1/2 to 1 teaspoon dried rosemary, crushed
  • 6 eggs
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika

Directions

  • In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel.
  • In the same skillet, add the hash browns, broccoli, green pepper, onion and rosemary; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside.
  • In a large bowl, whisk the eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350° for 12-15 minutes or until eggs are completely set. Yield: 6 servings.

Nutritional Facts 1 piece equals 169 calories, 11 g fat (4 g saturated fat), 221 mg cholesterol, 378 mg sodium, 7 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Vegetable Frittata in Country Woman Christmas Annual 1997, p11

Healthy Cooking

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Reviews for Vegetable Frittata (2)

Vegetable Frittata Recipe

Vegetable Frittata

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Reviewed on Jan. 03, 2011 by tnmccann

I have made this again and again...at this last time I had some ground beef that I needed to use and instead of broccoli I used Spinach ...but dont forget the Bacon ..it gives it some taste


Reviewed on Sep. 03, 2010 by beppdevolin

This is delicious. However, I added more bacon, omitted broccoli, added peas, cherry tomatoes, and a few sliced mushrooms. I made the hash brown/veg mixture & bacon the night before and refrigerated overnight. In the morning I added the egg mixture and baked for 25 - 30 minutes. I have a Bed & Breakfast and this is a great recipe for those who cannot have milk products.

 
 
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