Vegetable Frittata

By Cindy_Wicker

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

Details

Servings 6

Preparation

Step 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.
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.

Nutrition 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.