HOW TO MAKE IT :
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Preheat oven to 400°F.
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Add olive oil to an 8″ skillet and cook vegetables until tender-crisp, about 3-4 minutes. Stir in potatoes/hashbrowns and cook an additional 5 minutes.
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In a medium bowl, combine eggs, light cream, dry mustard and seasonings.
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Add bacon and green onion. Pour egg mixture over top and sprinkle with cheese and fresh herbs.
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Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes.
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Remove from the oven and cool 5 minutes before cutting. Serve warm.
Recipe Notes
- Ensure veggies and meats are pre-cooked.
- No cooked potatoes on hand? Use premade hashbrowns or shred raw potatoes and fry in oil for about 5-8 minutes, before adding other veggies.
- Watch cooking times carefully. When it comes to a frittata, light and just set is best.
- If you need to firm up the top of the eggs, broil for a couple of minutes before serving (be sure not to overcook).
- Frittata reheats well and makes great sandwiches on toast!
NUTRITION INFORMATION
Calories: 405, Carbohydrates: 19g, Protein: 16g, Fat: 29g,
SaturatedFat: 10g, Cholesterol: 253mg, Sodium: 583mg, Potassium: 448mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2109IU, Vitamin C: 10mg, Calcium: 120mg, Iron: 2mg
