Baked Egg and Potato Frittata

Baked Egg and Potato Frittata This baked frittata was adapted from the Food Lover’s meal plans.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 45 mins

    TOTAL : 5 mins

    SERVING : 6

    YIELD : 1 8×8-inch frittata

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

  • 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.

  • 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.

Per Serving: 255 calories; protein 18.7g; carbohydrates 20.2g; fat 16.5g; cholesterol 32.8mg; sodium 662.5mg. You can use 1/2 cup Egg Beaters(R) instead of egg whites, if preferred.