In an 8-inch ovenproof skillet, cook the bacon; drain, reserving 2 T. drippings in the skillet.
In same skillet, add the next 5 ingredients; cover and cook over low heat until hash browns are golden brown and veggies are tender, about 10 minutes. Remove from heat and set aside.
In a large bowl, whisk the next 4 ingredients; pour over hash browns. Top with the bacon and paprika.
Bake, uncovered, at 350 for 12-15 minutes or until eggs are completely set.
Originally Submitted
2/22/2011
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