pen rainbow

Tuesday, August 18, 2015

Tuesday's Cupboard—Mushroom & Bacon Frittatas in a Potato Crust

Use frozen hash browns, precut onions & pre-sliced fresh mushrooms to speed up the prep 


As an alternative to muffin tins, use a 2-quart glass casserole dish



Mushroom & Bacon Frittatas
in a Hash brown Crust

Prep 25 minutes_Cook time 45 minutes
Serves 6

Preheat oven to 375°

Adapted from Weight Watcher's Magazine_September /October 2015



Equipment
  • 2-qt. glass casserole dish or 6 large, nonstick muffin cups
  • Immersion hand blender
  • large mixing bowl
  • 2 medium-sized + 1 small heat-proof bowl


Ingredients
  • 1 pkg (6-8 oz) sliced Canadian bacon, cut into 1/2" pieces
  • 2 T. olive oil
  • 16 oz. package of frozen shredded hash browns
  • 1/2 c. sweet yellow onion
  • 1 package sliced fresh mushrooms
  • 1/2 c. chopped green onions
  • 1 tsp. ground coriander
  • 1 tsp. dried thyme
  • 4 large fresh eggs
  • 3/4 c. egg substitute (e.g. 2d Nature or Egg Beaters)
  • 1/2 c. nonfat milk
  • 1/4 c. flat-leaf parsley, chopped
  • kosher salt & freshly ground black pepper (1/2 tsp. each)
  • 1/2 c. crumbled goat cheese

Ready for the oven!

Make It!
  1. Preheat oven to 375°F
  2. Place rack in lower third of oven.
  3. Coat a 2-quart baking dish with butter-flavored PAM
  4. Add 1 T. olive oil to a large, non-stick skillet; set over medium-high heat. 
  5. Add Canadian bacon & cook until just brown, about 3 minutes.  Remove from heat, put bacon into a small heat-proof bowl & set aside. 
  6. Add onions & cook for 1 minute; add frozen hash browns to skillet & stir occasionally until hash browns are heated through & start to brown, 7-9 minutes.
  7. Remove from heat & put hash browns into a heat-proof bowl; set aside.
  8. Add 1 T. olive oil to the skillet; set over med-high heat.  
  9. Add mushrooms & green onions.
  10. Cook, stirring occasionally, until mushrooms are soft, about 5 minutes.  
  11. Add coriander & thyme; stir to combine & cook for 1-2 minutes; remove mushroom mixture from heat & set aside.
  12. In a mixing bowl, whisk together eggs, egg substitute, milk, salt & pepper to taste.  Stir in mushroom mixture & bacon.
  13. Press hash browns into bottom of the baking dish.  Pour egg, bacon & mushroom mixture over the top of the hash browns.  
  14. Add a pinch of fresh chopped parsley to each cup.  
  15. Top with crumbled goat cheese.
  16. Bake frittata until egg is cooked through, 30-35 minutes.  
  17. Let cool slightly before serving, allowing eggs to set.  

Leftovers!  
Store leftovers for one or two days.  This dish is delicious heated up & served between 2 slices of toasted wheat bread!