This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Vegetable Frittata

By: Alice Parker

"This fresh-tasting dish is an easy all-in-one meal. The bacon, eggs and hash browns make it hearty. The green broccoli and red paprika give it a look that fits the season."

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.