This recipe was one of my first posts. I have been wanting to update it, and post some decent photographs. The opportunity to recap the recipe came this morning. This is a very simple recipe, and a good healthy option, as it uses egg beaters and incorporates veggies.
Frittata’s are a great way to serve an easy, scrumptious meal with many possible variations. It is also a way to introduce new veggies to your kids, without them really knowing… BTW, the Southwestern Style Egg Beaters has a little zing to it. If you choose to use regular egg beaters, you will want to add some salt and pepper, or other seasonings.
Hash Brown Frittata
- 1 Small Onion, diced
- 4 slices cooked bacon, chopped or broken into small pieces – divided
- 1 Bag Simply Potatoes Hash browns, with or without onions
- 1 Carton Egg Beaters Southwestern Style
- 1 – 1/2 cups shredded cheese
- 1 – 2 Roma tomatoes, sliced
- Optional Toppings: Salsa, sour cream, grated Parmesan cheese
Set oven to broil.
Spray a 10″ oven proof skillet with cooking spray. Saute onions and 2 slices of bacon pieces until tender, you may have to add some water to keep from burning (or oil). Add hash brown potatoes and cook on medium heat for about 5 minutes, or until potatoes are tender and “mostly” cooked. Spread mixture out evenly in pan and pour in Egg Beaters. Cook for about two minutes – lifting the edges to allow the “runny” part of the egg beaters under the sides (like you do an omelet). Top with shredded cheese and “strategically” place the sliced tomatoes on top of the cheese. I like to make it proportional – so I can cut slices in the frittata without having to cut the tomatoes. Sprinkle remaining bacon pieces the top and place under broiler until the cheese begins to melt and the center is set. Remove from oven and let sit for 2 minutes, then slice and serve with optional toppings.
Finally – this is a lower calorie food – Using the Egg Beaters, the potatoes, veggies – and I use 2% cheese… Eight servings runs about 200 calories without the extra toppings.