Here's a hearty frittata that's got something for everyone, with baby spinach, hash browns, bacon, tomatoes and two kinds of cheese.
What You Need
Original recipe yields 12 servings
1 pkg. (6 oz.) baby spinach leaves
1 doz. egg s
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 cup thawed ORE-IDA Diced Hash Brown Potatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1/2 cup chopped seeded tomato es
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Let's Make It
Place spinach in large microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or just until wilted. Place spinach in strainer; press to remove excess moisture. Cool.
Heat oven to 350°F. Blend eggs and cream cheese in blender until smooth; pour into medium bowl. Add hash browns, feta, 2/3 of the bacon and spinach; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
Bake 35 to 45 min. or until knife inserted in center comes out clean. Top with tomatoes and remaining bacon.
Prepare using your favorite variety of ATHENOS Crumbled Feta Cheese, such as Basil & Tomato, Garlic & Herb, or Roasted Bell Peppers & Garlic. Or, substitute 1 cup KRAFT Shredded Cheddar Cheese for the crumbled feta.
Mix frittata ingredients and pour into prepared pie plate as directed. Refrigerate up to 24 hours. When ready to serve, bake in 350ºF oven 45 min. or until knife inserted in center comes out clean. Top with tomatoes and remaining bacon.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.