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Vegetable Bacon Frittata

 Vegetable Bacon Frittata
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.
6 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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.

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Vegetable Bacon Frittata (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.