Frittata: Loaded Breakfast Frittata
Source: Family Circle Magazine
New Recipe Christmas Morning 2018
Ingredients
- 4 slices center-cut bacon
- 7 whole eggs
- 2 egg whites
- ¼ c. shredded cheddar cheese
- ¼ t. salt
- ¼ t. black pepper
- 2 c. shredded hash brown potatoes, thawed
- ½ c. thawed frozen chopped spinach, squeezed dry
- ¼ c. shredded cheddar cheese
- 1 Tbls. olive oil, if needed
Instructions
Whisk eggs, egg whites, ¼ c. cheddar cheese, salt and pepper. Set aside.
Cook bacon in a 10-inch nonstick oven-safe skillet slowly over medium heat until crisp. Remove to a paper-towel-lined plate to cool a bit, then crumble (let sit).
Pour off all but 2 tablespoons bacon fat from skillet, reserving the excess.
Add hash browns (before adding, squeeze tightly with a clean towel to remove as much moisture as possible). Cook 3 minutes, stirring until browned. Pour 1 tablespoon reserved bacon fat (or use oil if none remains) around perimeter of skillet, then stir in spinach, bacon and eggs. Cook 2 minutes and sprinkle with ¼ cup shredded cheddar cheese.
Transfer skillet to preheated 400 degree oven for 10 minutes or until eggs are cooked.
Remove skillet from oven; using a knife or spatula to release frittata from sides and carefully slide onto a plate. Slice into 6 wedges.