Vegetable Bacon Frittata Recipe

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Vegetable Bacon Frittata Recipe
Vegetable Bacon Frittata Recipe photo by Taste of Home
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Vegetable Bacon Frittata Recipe

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5 3 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 4 Jones Dairy Farm Dry-Aged 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.
Originally published as Vegetable Frittata in Country Woman Christmas Annual 1997, p11

Nutritional Facts

1 piece: 169 calories, 11g fat (4g saturated fat), 221mg cholesterol, 378mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.

  • 4 Jones Dairy Farm Dry-Aged 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
  1. In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel.
  2. 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.
  3. 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.
Originally published as Vegetable Frittata in Country Woman Christmas Annual 1997, p11

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Reviews forVegetable Bacon Frittata

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Beckythebarber User ID: 6988440 50581
Reviewed Dec. 24, 2012

"I used turkey bacon in this, but it didn't add enough meatiness. I wish I'd had mushrooms. However, this was easy and tasty and great when you're in a pinch and don't have any beef or chicken in the fridge!"

MY REVIEW
tnmccann User ID: 2390060 24323
Reviewed Jan. 3, 2011

"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"

MY REVIEW
beppdevolin User ID: 2096664 77571
Reviewed Sep. 3, 2010

"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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