Breakfast-for-dinner frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 slice(s) bacon |
1 cup(s) cremini mushrooms |
1/3 cup(s) red bell pepper finely chopped |
1 1/2 cup(s) shredded hash browns refrigerated |
8 eggs large |
1/4 cup(s) heavy whipping cream |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 1/2 cup(s) frozen chopped spinach thawed and squeezed dry |
1 cup(s) mexican cheese shredded |
Directions:
1. In a 10-inch broiler-safe skillet, cook bacon over med-high heat until crisp. Remove bacon to paper towels to drain; crumble when cool. Reserve 1 tbsp drippings in skillet; discard remaining drippings
2. Add mushrooms and bell pepper to reserved drippings; cook for 8 min or until soft. remove from heat. Remove mushroom mixture from skillet, set aside. Press hash browns into bottom of skillet
3. Preheat oven to broil. Position rack in center of oven
4. In a large bowl, whisk together eggs, cream, salt and pepper. Stir in mushroom mixture, spinach, cheese and bacon. Pour over hash browns. Cover and cook over med heat for 8 min or until nearly set.
5. Uncover and broil for 3-5 min until center is set and frittata is lightly browned. Cut into wedges and serve warm.
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