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Vegetable Bacon Frittata

This fresh-tasting dish is an easy all-in-one meal. The bacon, eggs and hash browns make it hearty while the fresh veggies add a hint of color. —Alice Parker, Moultrie, Georgia
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    6 servings

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 large 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.
  • Add hash browns, broccoli, green pepper, onion and rosemary to the skillet; 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.
Nutrition Facts
1 piece: 169 calories, 11g fat (4g saturated fat), 221mg cholesterol, 378mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.

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