Bacon-Potato Frittata
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Ingredients
- 4 slices center cut bacon, chopped
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- 2½ cups frozen cubed hash browns, thawed
- ¼ cup chopped fresh parsley
- 8 large eggs
- ½ tsp salt
- ¼ tsp crushed red pepper
- ½ cup freshly shredded reduced fat Cheddar cheese
- 2 small Roma tomatoes, sliced
Instructions
- Preheat oven to 350°F. Cook bacon in a large cast-iron skillet over medium heat until crisp; drain bacon on paper towels, reserving drippings in skillet.
- Sauté onion and garlic in hot drippings 3 to 4 minutes until tender. Remove from heat, and stir in hash browns, parsley, and bacon.
- Whisk together eggs, salt, and red pepper. Pour over bacon mixture, and sprinkle with cheese. Top with tomatoes.
- Bake 15 to 20 minutes or until eggs are set and top is golden.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
334
|
334
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 21 | 21 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 696 | 696 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
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