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Mediterranean Frittata Waffle Wedges

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Mediterranean Frittata Waffle Wedges

Kaari
The Cook
4 Servings
14 Ingredients
3 Comments

Two scrumptious breakfast staples come together to combine forces in our Mediterranean Frittata Waffle Wedges. Beneath a crispy golden exterior fresh spinach, salty feta and unctuous bacon meld with delicate eggs and hearty hashbrowns for a satisfying meal.

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4 Servings
14 Ingredients
3 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • ¼ cups dice Bell Pepper, Red
  • ¼ cups dice Bell Pepper, Green
  • ⅛ cups mince Onion
  • ¼ tablespoons drain and chop Sun-Dried Tomatoes in Olive Oil
  • 2 cups Hashed Brown Potatoes, Diced, Frozen
  • ⅔ cups cook and dice Bacon, Thick Sliced
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 10 individual Egg
  • 2 cups chop Spinach, Baby
  • ⅓ cups Parmesan Cheese, Shredded
  • ⅓ cups Feta Cheese Crumbles
  • ¾ cups Mozzarella Cheese, Shredded

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Supplies

  • Cooking Sprays
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Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat a non-stick, oven-proof skillet over medium high heat. Add olive oil and heat for 1 minute.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat a non-stick, oven-proof skillet over medium high heat. Add olive oil and heat for 1 minute.
  2. Stir in peppers and onions and sauté until soft.
  3. Add sun-dried tomatoes and hash browns and continue to cook until potatoes are browned.
  4. Add bacon pieces and stir to combine. Add salt and pepper.
  5. In a medium bowl, beat eggs and stir in spinach, parmesan and feta.
  6. Pour egg mixture evenly over ingredients in skillet and allow to cook without stirring, until edges begin to set.
  7. Sprinkle shredded mozzarella over top of frittata.
  8. Transfer skillet to oven and bake at 375 degrees for 10 minutes or until set.
  9. Remove from oven, take frittata out of skillet and onto a wire rack, then place in refrigerator to cool for 1 hour.
  10. Remove from refrigerator and cut into several wedges.
  11. Arrange wedges on greased waffle iron and press down firmly.
  12. Cook in waffle iron until brown and crispy. Serve immediately.

Categories

fall, winter, spring, summer, nut-free, kid-friendly, traditional, gluten-free, soy-free, fish-free, shellfish-free

Categories

fall, winter, spring, summer, nut-free, kid-friendly, traditional, gluten-free, soy-free, fish-free, shellfish-free

3 Comments

Join the discussion

  1. Two questions…

    1. Is it truly 1/4 Tablespoon of Sundried tomatoes? That would be less than a teaspoon. Maybe 1/4 cup??

    2. Where does all the sodium come from in this recipe? I need to cut back on sodium.

    Thanks!

    1. Hi Julia! This is an original recipe that was created by an OAMM staff member. But yes, the sundried tomatoes amount is the correct amount. If you would like to increase that – that is definitely up to you! Our registered dietitian will get back to you on the sodium content. Thanks!

    2. Most of the sodium is coming from the bacon and cheeses (and obviously the bit of added salt 🙂 ). It can also be found in the hashed brown potatoes depending on the kind you buy. Some will just be potato with no added salt, other brands may have added salt, so you’ll want to read your ingredient labels and look for one low in sodium. If you have more specific questions please feel free to reach out in live chat!