Share

Veggie Frittata

Ingredients

  • 4 slices bacon, cut into 1/2 inch pieces
  • 2 cups frozen shredded hash browns, thawed
  • 1 cup chopped broccoli
  • 1 cup sliced mushrooms
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped red onion
  • 1 can of sliced black olives (optional)
  • 6 eggs
  • 1/2 teaspoon dried rosemary, crushed
  • 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. To the skillet, add hash browns, broccoli, green pepper, onion, mushrooms, olives 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. Beat eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350 degrees F for 12-15 minutes or until eggs are completely set.