Bacon-Potato Frittata
Pineapple Coleslaw
Ingredients
- 4 slices center cut bacon, chopped
- ¼ cup chopped onion
- 1 clove garlic, minced
- 2 cups frozen cubed hash browns, thawed
- 2 Tbsp chopped fresh parsley
- 6 large eggs
- ½ tsp salt
- ¼ tsp crushed red pepper
- 6 Tbsp shredded reduced-fat Cheddar cheese
- 1 Roma tomato, sliced
Instructions
- Preheat oven to 350°F. Cook bacon in a cast-iron skillet over medium heat until crisp; drain, reserving ½ 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 tomato over mixture.
- Transfer skillet to oven, and bake 15 to 20 minutes or until center is puffed and set.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- 1½ cups chopped pineapple
- 3 Tbsp reduced-fat mayonnaise
- 1 Tbsp sugar
- 1 Tbsp lemon juice
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
311
|
110
|
421
|
| Fat (g) | 17 | 4 | 21 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 19 | 20 | 39 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 597 | 125 | 722 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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