Vegetable Bacon Frittata

Name: Vegetable Bacon Frittata
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

11 ingredients

3 steps

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

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

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.
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.