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Baked egg frittata in an iron skillet with one piece missing. There's a nutcracker in the foreground who looks like a nutcracker.

Bacon Tomato Hash Brown Frittata with Stinging Nettles

Stacey Mincoff
Print Recipe Pin Recipe
Total Time 1 hour
Course Breakfast, Brunch
Cuisine Italian
Servings 6 Servings
Calories 410 kcal

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

Feel free to substitute spinach for stinging nettles, ensuring to squeeze out excess water after blanching.
Pro tip:  Blanch, squeeze, and freeze stinging nettles in one-cup portions during the spring, allowing you to enjoy this foraged delight year-round.

Nutrition

Calories: 410kcalCarbohydrates: 23gProtein: 18gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 270mgSodium: 422mgPotassium: 581mgFiber: 3gSugar: 2gVitamin A: 1371IUVitamin C: 13mgCalcium: 354mgIron: 3mg
Keyword Breakfast,, Easy, Eggs, Hash Brown Crust, Skillet meal, Stinging Nettles
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