Vegetable Frittata

 

Today we have a great recipe that can be a hearty brunch or your evening meal.  It contains bacon, but you can omit it and have a great vegetarian meal.  I tried it, and both Mr. Autumn and I loved it.

 

 

 

 

VEGETABLE FRITTATA

Ingredients

  • 4 slices bacon, cut into 1/2 inch pieces

  • 2 cups frozen shredded hash browns, thawed

  • 1 cup chopped broccoli

  • 1/2 cup chopped green pepper

  • 1/2 cup chopped red onion

  • 1/2 teaspoon dried rosemary, crushed

  • 6 eggs

  • 3 tablespoons water

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon paprika

Directions

  1. In a 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 and rosemary; cover and cook over low heat until has browns are golden brown 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.

    Note:  I added crumbled feta cheese to the top during the last five minutes of baking.

    *****

    Take care.

Comments

  1. says

    This looks absolutely delicious! makes my mouth water:) Thanks for sharing this recipe with us and for leaving such a sweet comment on my tulip vignette. I finally figured out how to leave a comment on word press blogs. If I paste my url here then it directly goes to your spam folder and never gets published! Now I can easily comment here, I’m so happy about that:) Hugs~Poppy

  2. Pondside says

    I love to make a version of this for supper on winter evenings when I’ve worked late and not prepared anything ahead of time. The Great Dane likes his with HP sauce on the side and I like a little dab of Red Pepper Jelly with mine.