Bacon-Potato Frittata
Italian Vegetables
Ingredients
- 8 slices bacon, chopped
- ½ cup chopped onion
- 2 cloves garlic, minced
- 4 cups frozen cubed hash browns, thawed
- ¼ cup chopped fresh parsley
- 12 large eggs
- 1 tsp salt
- ¼ tsp crushed red pepper
- ¾ cup shredded Cheddar cheese
- 2 Roma tomatoes, sliced
Instructions
- Preheat oven to 350°F. Cook bacon in a large cast-iron skillet over medium heat until crisp; remove bacon, reserving 2 Tbsp drippings in skillet.
- Sauté onion and garlic in hot drippings until tender. Remove from heat, and stir in hash browns, parsley, and bacon.
- Beat eggs lightly; add salt and red pepper. Pour over bacon mixture, and sprinkle with cheese. Arrange tomatoes over mixture.
- Transfer skillet to oven, and bake 15 to 20 minutes or until center is puffed and set.
Side Dish Ingredients
- 2 yellow squash
- 2 zucchini
- ½ cup pesto
Side Dish Instructions
- Shave squash and zucchini lengthwise into thin ribbons using a vegetable peeler; place in a microwave-safe bowl.
- Microwave at HIGH 2 minutes or until tender; drain. Stir in pesto, and season with salt and pepper to taste.
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