Description
Say hello to big time flavor without a lot of effort! This frittata is packed with veggie goodness, hash browns, and bacon. It’s an all-in-one breakfast dish that’ll make any morning better! Perfect for meal prep or a weekend brunch.
Ingredients
- 1/2 Tbsp olive oil
- 1 small onion, diced
- 1 cup diced bell peppers (any color)
- 1 (4oz) can diced green chiles, like Sprouts brand
- 2 cups spinach
- 1/2 tsp salt
- 1/2 tsp pepper
- 8oz (about 1/2 package) Cascadian Farm Organic Frozen Hash Browns
- 4–6oz cooked, crumbled bacon
- 7 eggs
- 1/4 cup unsweetened cashew milk (or your favorite)
- Fresh cilantro, for garnish (optional)
Instructions
Preheat oven to 375 degrees F. Grease a 9 inch pie dish (or 8×8 baking dish) with nonstick spray, or a little olive oil or butter.
In a medium sauté pan, heat olive oil over medium heat. Add onion and bell pepper and sauté over medium heat 8-10 minutes, or until very tender and onion is translucent.
Add green chiles, spinach, salt, and pepper, and stir until spinach is wilted.
Add hash browns to the bottom of your prepared pie dish.
Pour cooked veggie mixture over the hash browns and pack down well.
Sprinkle bacon over veggie mixture.
In a medium bowl, whisk together eggs and milk with a little salt and pepper. Whisk until very well blended.
Pour egg mixture over the potato/egg/bacon and allow to settle.
Bake at 375 degrees 30-35 minutes, or until center is just set. If the edges are browning faster than you like, you can cover the pan with foil to protect it from browning any more.
Let cool slightly before slicing and serving. Garnish with cilantro, as desired.
Notes
Is This Spicy? Nope. Probably not. Most canned mild green chiles really aren’t spicy. They’re typically not even as spicy as mild salsa, but they do give a tiny kick. If you’re worried, you can start with half the amount. If you want MORE heat, you can try using a few tablespoons of minced jalapeño instead or serve this with a dollop of green salsa. (I love the Sprouts tomatillo salsa.)
Paleo Notes. If you’re eating paleo or avoiding too many carbs, you can totally swap the frozen potatoes for frozen cauliflower rice (Cascadian Farms makes a great one) or you could swap in shredded zucchini. Just be sure to wring out the extra liquid before adding it to your baking dish.
Pump Up the Veggies. I love that a recipe like this can be adapted so many ways. Feel free to try different veggies in this. You could add some sautéed mushrooms, shredded zucchini, or even some diced tomatoes.
Dairy Free (or Not!) – This recipe is naturally dairy free as written. I use unsweetened cashew milk, which I find has the most neutral flavor of the nondairy milks (just be sure you don’t pick up the vanilla!). If you tolerate or enjoy dairy, you can absolutely use dairy milk, or top this with a layer of cheese–Pepper Jack or sharp cheddar would be terrific!.
Make it Mini! – If you’re making this for meal prep or doubling this recipe to serve a crowd, you may want to try making these in muffin cups instead for individual portions. It works great! Just follow the baking directions for these and you’ll be in great shape. (PS – I *HIGHLY* recommend using a silicone muffin pan for these since they won’t scorch and won’t stick)
Storing & Reheating – I store this in the refrigerator for 3-4 days (it never lasts much longer!). It’s easy to reheat individual servings in the microwave, or if you are reheating the whole thing, you can put it in the oven at 350 degrees for 10-15 minutes, or till it heats through.
Nutrition
- Calories: 228kcal
- Sugar: 2g
- Sodium: 348mg
- Fat: 16g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 152mg