Loaded Breakfast Frittata

Loaded Breakfast Frittata
Makes 6



  1. 1 of 5 Whisk eggs, egg whites, 1/4 cup cheddar, salt and pepper.
  2. 2 of 5 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. 3 of 5 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. 4 of 5 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. 5 of 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: 2 g fiber, 14 g pro., 25 g Fat, total, 10 g carb., 320 kcal cal., 450 mg sodium