Four eggs and four egg whites go into this frittata, which makes for a satisfying, quick supper. Potatoes, Canadian bacon, and smoked cheese make this version particularly hearty.
1 1/2 cups frozen Southern-style hash brown potatoes (such as Ore-Ida)
1/2 cup chopped onion
1/3 cup diced Canadian bacon (about 2 ounces)
1/2 teaspoon salt
1/2 teaspoon hot sauce (such as Tabasco)
1/8 teaspoon black pepper
4 large eggs
4 large egg whites
1/4 cup (1 ounce) shredded smoked cheddar or smoked mozzarella cheese
2 tablespoons chopped green onions
Green onion strips (optional)
How to Make It
Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Add potatoes, onion, and bacon; saute 8 minutes or until potatoes are golden brown. Remove from pan. Wipe pan clean with paper towels; recoat with cooking spray. Combine salt, hot sauce, pepper, eggs, and egg whites in a medium bowl, stirring with a whisk. Stir in potato mixture, cheese, and chopped green onions.
Heat pan over medium heat. Pour in egg mixture. Reduce heat to medium-low; cook 3 minutes or until bottom is lightly browned, lifting edges and tilting skillet as eggs cook to allow uncooked portion to flow underneath cooked portion.
Wrap handle of pan with foil. Broil 2 minutes or until top is lightly browned and set. Garnish with green onion strips, if desired.
This was delicious! And SO easy. I also made a double recipe in a 13x9 casserole pan, and cooked for 350 for 15 minutes, then broiled on high for 2 minutes. Same overall effect, but easier to keep/transport.
This was excellent!! I made a couple of changes/additions. I subbed real bacon bits for the Canadian bacon; used whole eggs; added chopped mushrooms; and I couldn't find any smoked cheese so I added an 1/8 tsp. of liquid smoke to the mixture. It was perfect!! Warm, creamy, smokey . . . a perfect light weeknight meal with salad greens. Yum!!
Not the best frittata I've ever made, lacks flavor. I followed the recipe using smoked mozzarella that I had on hand. Even with the 1/2 teaspoon of tabasco it just didn't have anything interesting about it.
We love this. I'm not really a huge egg yolk fan, so that may influence my opinion :) I actually used 7 egg whites and 2 whole eggs. We used smoked cheddar, and that really helped add flavor, since there aren't as many yokes. This is a really healthy breakfast. I make this on Sunday night as I'm cooking dinner, and then we eat it on workday mornings. It reheats beautifully.
My BF says it is good for what it is. I like the fact that it only has 4 egg yolks. We made this for dinner. I think you could definitely serve this at a brunch. I don't think it was the best thing I ever tasted but for light eggs it was very nice.
This is SO good - definitely on rotation in my dinner cookbook. I have never had problems with the recipe. I follow the recipe to a T except for the fact that trader joe's doesn't carry smoked cheddar, so i use reduced fat smoked gouda instead. SO delicious. I always have these ingredients on hand, as I can make 4 frittatas with one bag of frozen potatoes.
Tonight I added sliced fresh mushrooms once I cooked the potatoes, onions and ham for a bit, and my boyfriend said it was the best ever. DELICIOUS! TRY IT!
I made this recipe as written except for the amount of eggs: since I didn't have the required 8 and was cooking for two, I used 5 whole eggs. I used Tillamook Smoked Medium Cheddar, and cooked everything in my 8" Calphalon frittatta pan set. It was delicious, and the leftovers were good, too. I served it with a fruit salad.
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