CHEESY BACON AND HASH BROWN FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high and position a rack in the top third of the oven.
- Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
- Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.
HASH BROWN FRITTATA
Steps:
- Preheat the oven to 350 F. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook and stir for 3 minutes. Add the red bell pepper and potatoes; cook and stir until heated, about 4 to 5 minutes longer. Remove the pan from the heat.
- In a large bowl, combine the eggs, cream, Parmesan, salt, pepper, and thyme and beat well.
- Spread the butter in a 9 x 13-inch glass baking dish. Add the vegetable mixture, then pour the eggs over all.
- Bake for 30 minutes or until the frittata is just barely set. Then top with the Colby and mozzarella cheeses and bake for 10 to 15 minutes longer or until the cheeses are melting and begin to brown. Let the frittata stand for 3 minutes, then cut into squares to serve.
Nutrition Facts : Calories 426 kcal, Carbohydrate 22 g, Cholesterol 231 mg, Fiber 2 g, Protein 16 g, SaturatedFat 12 g, Sodium 792 mg, Sugar 3 g, Fat 31 g, ServingSize 1 baking dish (8 servings), UnsaturatedFat 0 g
HASH BROWNS FRITTATA
I got this from a book of favourite egg recipes. Chopped cooked bacon or diced ham can be added along with the peppers and onion. You can also substitute Monterey jack cheese for the cheddar.
Provided by Fluffy
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet heat oil over medium heat.
- Add hash browns and cook for a few minutes until heated through, stirring occasionally.
- Stir in green or red pepper and onions.
- Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
- In a medium bowl, whisk together eggs, milk, salt and pepper.
- Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
- Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
- Sprinkle cheese over top.
- Cover and cook for 2 to 3 minutes or until cheese is melted.
- Loosen edges and cut into wedges.
Nutrition Facts : Calories 357.9, Fat 21.5, SaturatedFat 9.2, Cholesterol 349.1, Sodium 311.9, Carbohydrate 22.1, Fiber 1.9, Sugar 1.6, Protein 19.4
HASH BROWN FRITTATA
Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown.
- Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese.
- Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.
Nutrition Facts : Calories 295, Carbohydrate 43 g, Cholesterol 225 mg, Fiber 4 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg
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