A hearty brunch recipe!

Vegetable Bacon Frittata

Ingredients

4 strips of bacon, cut into 1/2-inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped fresh broccoli
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 teaspoon dried rosemary, crushed
6 eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Directions

~In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel.

~In the same skillet, add the hash browns, broccoli, green pepper, onion, and rosemary; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside.

~In a large bowl, whisk the eggs, water, salt, and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350° for 12 to 15 minutes (or until eggs are completely set).

~Makes six servings.