This Bacon Tomato Hash Brown Frittata with Stinging Nettles is an EGGcellent way to start your day
Greetings, fellow breakfast enthusiasts! Get ready for a dish that’s EGGstraordinary – our Bacon Tomato Hash Brown Frittata with Stinging Nettles. It’s so good; you might just crack a smile with every bite!
This EGGcellent frittata will be a one pan hit at your next brunch. This is a breakfast dream come true. With a lovely hash brown crust, full of plenty of good stuff, and topped with cheese. Just add mimosas and be the breakfast hero that you know you are.
FAQ’s
In short… both are egg dishes filled with a variety of elements, but a frittata, which is Italian, starts on the stovetop, usually in a skillet, and finished by baking in the oven. Whereas a quiche, which is French, is never on the stovetop, usually in a pie or tart pan, traditionally has a pastry crust and is baked 100% in the oven.
Spinach is the best substitute for stinging nettles. Almost any recipe that calls for cooked spinach, you can swap out the spinach and use stinging nettles 1:1 ratio. This is great for soups, soufflés, casseroles, etc.
Step-by-Step Instructions:
Let’s whisk you through the steps of this EGGcellent frittata.
Preheat oven to 375°F/190°C/Gas Mark 5.
Brush the oil evenly on the bottom and sides of your skillet (iron preferred, but not necessary).
Spread frozen hash brown evenly across the bottom of the skillet, pressing down a bit.
Cook on stove-top for 10 minutes on medium/high without stirring or moving the hash browns, then transfer to the preheated oven and continue to cook for another 15 minutes.
Meanwhile chop your pre-cooked bacon and stinging nettles, slice your tomatoes in half, and beat your eggs and cream together.
After hash brown crust has finished cooking in the oven, pour the egg mixture evenly over the crust.
Sprinkle the dried minced onions evenly over egg mixture and season with salt and pepper.
Next, layer the chopped blanched stinging nettles (*see notes about this), then the pre-cooked bacon, and then the tomatoes.
Bake for 20 minutes or until a knife comes out clean and the egg mixture is not longer runny.
Top with a layer of cheese and back for one more minute.
Now go pour yourself a mimosa, sit back and enjoy this delicious meal.
Bacon Tomato Hash Brown Frittata with Stinging Nettles
Ingredients
Hash Brown Crust
- 3 Cups Shredded Hash Browns frozen
- 2 Tablespoons Extra Virgin Olive Oil
Egg Layer
- 8 Eggs extra large
- 3/4 Cup Heavy Cream
- 1 Tablespoon Dried Minced Onions
- 5 Strips of Hickory Smoked Bacon cooked, thick cut, chopped
- 1 Cup Cherry or Grape Tomatoes cut into halves
- 1 Cup Blanched Stinging Nettles 1.98oz/50g (or spinach) (water squeezed out after blanching)
- 1 Cup Shredded Cheese cheddar, triple pepper cheese, pepper jack, etc.
- Salt and Pepper to taste
Instructions
- Preheat oven to 375°F/190°C/Gas Mark 5.
- Brush the oil evenly on the bottom and sides of your 10” skillet (iron preferred, but not necessary).
- Spread frozen hash brown evenly across the bottom of the skillet, pressing down a bit.
- Cook on stove-top for 10 minutes on medium/high without stirring or moving the hash browns, then transfer to the preheated oven and continue to cook for another 15 minutes.
- Meanwhile chop your cooked bacon and stinging nettles, slice your tomatoes in half, and beat your eggs and cream together.
- After hash brown crust has finished cooking in the oven, pour the egg mixture evenly over the crust.
- Sprinkle the dried minced onions evenly over egg mixture and season with salt and pepper.
- Next, layer the chopped blanched stinging nettles (see notes about this), then the bacon, and then the tomatoes.
- Bake for 20 minutes or until a knife comes out clean and the egg mixture is not longer runny.
- Top with a layer of cheese and back for one more minute.
Notes
Nutrition
You might also like:
Easy Homemade English Muffins
Ham and Broccoli Quiche
Pesto made with Stinging Nettles
