The great thing about frittatas? You get to clean out your fridge and freezer. I tossed in whatever frozen/fresh meats and veggies I could find. Toss in or substitute whatever you have.
- 16 oz egg beaters
- 8 oz shredded potatoes (I used frozen hash browns)
- 8 oz mushrooms, sliced
- 8 oz turkey sausage
- 4 strips of turkey bacon
- 1/3 cup green bell pepper, diced
- 1/2 cup onion, divided
- 1/4 cup 2% shredded cheddar cheese
- 4 cloves garlic, diced
- Garlic powder, Italian seasoning, salt, sweet basil
1. Place 1/4 cup diced onion, diced garlic, bell pepper, and mushrooms into a medium skillet and cook over medium heat until soft.
2. Meanwhile, in a separate medium skillet, cook the turkey bacon over medium-high heat until crisp. Remove the bacon to a paper towel covered plate to remove grease. Cut bacon into small pieces. In the skillet you used for the turkey bacon, add the turkey sausage. Sprinkle with garlic powder and Italian seasoning. Cook over medium-high heat until brown.
3. In a large skillet, add the hash browns, remaining 1/4 cup onions, and 1/2 tsp salt. Cook over medium-low heat, stirring occasionally, until lightly browned.
4. In a medium bowl, combine the egg beaters, 1/2 tsp garlic powder, Italian seasoning, and sweet basil, and cheddar cheese. Stir until combined.
5. In the large skillet with the hash browns, add the veggie mixture and meats. Stir until combined.
Very important: DO NOT STIR from this point on. Pour the egg mixture on top of the mixture in the skillet.
Lower heat to medium-low and cook covered for 10 minutes.
6. Using a rubber spatula, cut the frittata into 8 equal pieces. Cover the skillet, lower heat, and cook for 5 more minutes.
The frittata should now be set and ready to serve.
Recipe created by Me! : D