Vegetable Frittata

Ingredients

• 8 strip(s) bacon cut into 1/2 inch pieces
• 2 cup(s) frozen shredded has browns thawed
• 1 cup(s) broccoli chopped
• 1/2 cup(s) red onion chopped
• 1/2 teaspoon(s) fresh rosemary chopped
• 6 eggs
• 3 tablespoon(s) water
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper

Preparation

1. In an 8 inch ovenproof skillet, cook bacon until crip. Remove bacon and drain, reserve 2 T drippings in skillet. To skillet, add has browns, broccoli, onion and rosemary; cover and cook on low heat until hash browns are browned and veggies are tender, about 10 min. Remove from heat. Beat eggs, water, salt and pepper; pour over hash browns. Top with bacon. Bake uncovered 12-15 min @ 350 or until eggs are set.