Try this easy frittata (open-face omelette) for a special breakfast or a weekend brunch. It's enriched with vegetables, turkey ham and cheddar cheese.
Total Time
30min
5.0
2 Ratings
Author: StreetSmart Kitchen
Servings:
2
Ingredients
•
2
Tbsp
Onions
•
2
Tbsp
Red Bell Peppers
•
1/2
cup
Broccoli
•
4
Tbsp
Mushrooms
•
1/2
cup
Turkey Ham
•
1/2
cup
Frozen Shredded Hash Browns
, thawed, diced
•
3
Eggland's Best Classic Eggs
•
1/2
tsp
Sea Salt
•
1/4
tsp
Ground Black Pepper
•
1/4
tsp
Dried Tarragon
•
1
Tbsp
Butter
or Olive Oil
•
1
cup
Shredded Cheddar Cheese
•
to taste
Sriracha
or Ketchup
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Chop Onions (2 Tbsp), Red Bell Peppers (2 Tbsp), Broccoli (1/2 cup) into small florets, Mushrooms (4 Tbsp) and set them aside all together.
2.
Dice Turkey Ham (1/2 cup) and set aside with Frozen Shredded Hash Browns (1/2 cup).
3.
Whisk Eggland's Best Classic Eggs (3) with Sea Salt (1/2 tsp), Ground Black Pepper (1/4 tsp) and Dried Tarragon (1/4 tsp) and set aside.
4.
In a 6-inch soapstone sauté pan or cast iron skillet, melt Butter (1 Tbsp) over medium heat. Add onion, red bell pepper, broccoli and mushrooms; cook for 4-5 minutes or until the vegetables are tender.
5.
Add turkey ham and thawed diced hash brown potatoes; cook for another 2 minutes, stirring often.
6.
Pour egg mixture into the pan; switch to low heat and let it cook for 8-10 minutes or until the egg is about to set.
7.
Remove from heat; sprinkle with Shredded Cheddar Cheese (1 cup) and bake for 5-7 minutes, uncovered.
8.
Drizzle with Sriracha (to taste) and serve immediately. Enjoy!
Nutrition Per Serving
CALORIES
469
FAT
33.9 g
PROTEIN
30.1 g
CARBS
13.7 g
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