Easy Bake Egg and Potato Frittata

Easy Bake Egg and Potato Frittata

Easy Bake Egg and Potato Frittata
Serves: 4
This baked bacon and cheese omelet is a great one-pan dish for a Sunday breakfast
  • ½ tsp Chili Powder
  • ½ cup, chopped Onions (Optional)
  • 12 large Egg White
  • ½ cup Milk (Nonfat)
  • 3 ½ cup Frozen Hashed Browns
  • 4 stalks Green Onions (Tops Only)
  • ½ tsp Salt
  • 1 cup Reduced Fat Medium Cheddar Cheese
  • No-Stick Cooking Spray
  • 4 TBSP Real Bacon Bits
  1. Thaw potatoes. Preheat oven at 350° F.
  2. Chop green onion. Shred cheese.
  3. Whisk together the egg whites and milk in a large bowl. Stir in hash browns, ¾ cup of the cheese, onion (not green onion), half the bacon and the spices.
  4. Coat an 8 x 8 inch baking dish lightly with cooking spray and add egg mixture.
  5. Bake for about 45 minutes or until a knife comes out of the center clean.
  6. Sprinkle the top with the remaining cheese and bacon, adding green onions.
  7. Let stand for several minutes before serving.

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