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Loaded Breakfast Frittata

Loaded Breakfast Frittata

Nutrition Facts
  • cal. (kcal) 320
  • Makes: 6 servings
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  • 7 whole eggs
  • 2 egg whites
  • 1/2 cup shredded cheddar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 ounces diced bacon
  • 2 cups thawed frozen shredded hash brown potatoes
  • 1 tablespoon olive oil (if needed)
  • 1/2 cup thawed frozen spinach, squeezed dry


  1. Whisk eggs, egg whites, 1/4 cup cheddar, salt and pepper.
  2. Cook bacon in a 10-inch nonstick oven-safe skillet over medium-high. Remove to a paper-towel-lined plate with a slotted spoon. Pour off all but 2 tbsp bacon fat from skillet, reserving the excess.
  3. Add hash browns (before adding, squeeze tightly with a clean towel to remove as much moisture as possible). Cook 3 minutes, stirring, until browned. Pour 1 tbsp reserved bacon fat (or use oil if none remains) around perimeter of skillet, then stir in spinach, bacon and eggs. Cook 2 minutes and sprinkle with 1/4 cup more shredded cheddar.
  4. Bake at 400 degrees for 10 minutes, until eggs are cooked. Use a knife or spatula to release frittata from sides and carefully slide onto a plate.
  5. Once cool, slice into 6 wedges, wrap each in plastic and place in a resealable plastic bag. To reheat, wrap in a paper towel and microwave on high for 2 minutes.

Nutrition Information for Loaded Breakfast Frittata

Servings Per Recipe: 6
PER SERVING: 320 cal., 25 g total fat 450 mg sodium, 10 g carb. (2 g fiber), 14 g pro.