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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Ingredients
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 potatoes6 large Land O Lakes® Eggs, lightly beaten
1
4 teaspoon salt1 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
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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.
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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.
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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.
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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.
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STEP 5
Increase heat to medium-high. Sprinkle with cheese; cook 3-4 minutes or until cheese is melted.
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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.
And don't forget to tag us @landolakesktchn.
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