Eggs - Vegetable Frittata

By BlueSchmoo

Taste of home

Nutrition Facts: 1 piece equals 131 calories, 7 g fat (2 g saturated fat), 216 mg cholesterol, 334 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1 medium-fat meat, 1/2 starch.

Ingredients

• 6 (1 1/2)
• 4 bacon strips, cut into 1/2-inch pieces (1 strip)
• 2 cups frozen shredded hash browns, thawed (1/2 Cup)
• 1 cup chopped fresh broccoli (1/4 Cup)
• 1/2 cup chopped green or red pepper (2 Tbsp)
• 1/2 cup chopped red onion (2 Tbsp)
• 1/2 to 1 teaspoon dried rosemary, crushed (1/8 tsp)
• 6 eggs (1 Egg)
• 3 tablespoons water (2 tsp)
• 1/2 teaspoon salt (1/8 tsp)
• 1/4 teaspoon pepper (pinch)
• 1/4 teaspoon paprika (pinch)

Preparation

Step 1

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.