Baked Egg and Potato Frittata recipe

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Ingredients

cooking spray
12 egg whites
½ cup skim milk
3 ½ cups frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese, divided
½ cup onion, chopped
4 tablespoons cooked crumbled bacon, divided
½ teaspoon salt
½ teaspoon chili powder
4 green onions, chopped

Nutrition Info

255 calories
carbohydrate: 20.2 g
cholesterol: 32.8 mg
fat: 16.5 g
fiber: 1.9 g
protein: 18.7 g
saturatedFat: 8.1 g
servingSize: -
sodium: 662.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish lightly with cooking spray.

  2. Whisk egg whites and milk together in a large bowl. Stir in hash browns, 3/4 of the Cheddar cheese, onion, 2 tablespoons bacon, salt, and chili powder. Pour into the prepared dish.

  3. Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Remove from the oven and sprinkle with remaining Cheddar cheese and bacon, and green onions. Let stand for about 5 minutes before cutting into 6 equal pieces.

Recipe Yield

1 8x8-inch frittata

Recipe Note

This baked frittata was adapted from the Food Lover's meal plans.

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