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Italian Frittata

Italian Frittata

This tasty mixture of hash browns, bacon and zucchini makes a great breakfast-for-dinner that your kids will love.

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10 min
Prep Time
25 min
Total Time


4 slices bacon

4 tablespoons Land O Lakes® Unsalted Butter

1 medium (1 cup) zucchini, cut into 1/4-inch slices, each cut in half

1 teaspoon finely chopped fresh garlic

1 1/2 cups frozen diced hash brown potatoes

6 large Land O Lakes® Eggs, lightly beaten

1/4 teaspoon salt

1 tablespoon chopped fresh basil

1/2 cup shredded Cheddar cheese


 *Substitute 2 slices thick-cut bacon, cut into 1/2-inch pieces and cooked until crisp.

How to make

  1. STEP 1

    Cook bacon in 10-inch nonstick ovenproof skillet over medium heat. Remove to paper towel; drain excess oil from skillet. Chop bacon into bite-sized pieces. Set aside.

  2. STEP 2

    Melt 2 tablespoons butter in same skillet over medium-low heat until sizzling. Add zucchini and garlic; cook 3 minutes. Remove zucchini from pan. Set aside.

  3. STEP 3

    Add remaining butter to skillet.  Add potatoes; press into single layer.  Cover, cook 7 minutes.  Uncover, stir potatoes.  Add cooked bacon and zucchini.  Pour eggs over top; sprinkle with salt. Top with basil.

  4. STEP 4

    Reduce heat to med-low; cook 4 minutes, stirring until egg mixture is almost fully cooked. Cover, continue cooking 4-5 minutes or until mixture is set. 

  5. STEP 5

    Increase heat to medium-high. Sprinkle with cheese; cook 3-4 minutes or until cheese is melted.

  6. STEP 6

    Cut frittata into 4 wedges to serve.

Tip #1

Ovenproof your skillet by wrapping the handle with aluminum foil. Use oven mitts to remove skillet from oven after broiling.

Nutrition (1 serving)

340 Calories
22 Fat (g)
330 Cholesterol (mg)
1070 Sodium (mg)
12 Carbohydrates (g)
1 Dietary Fiber
21 Protein (g)
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