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Mediterranean Frittata Waffle Wedges

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 1/4 cups dice Bell Pepper, Red
  • 1/4 cups dice Bell Pepper, Green
  • 1/8 cups mince Onion
  • 1/4 tablespoons drain and chop Sun-Dried Tomatoes in Olive Oil
  • 2 cups Hashed Brown Potatoes, Diced, Frozen
  • 2/3 cups cook and dice Bacon, Thick Sliced
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 10 individual Egg
  • 2 cups chop Spinach, Baby
  • 1/3 cups Parmesan Cheese, Shredded
  • 1/3 cups Feta Cheese Crumbles
  • 3/4 cups Mozzarella Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 waffle wedges
  • 617 Calories
  • 41g Total Fat
  • 17g Sat Fat
  • 0g Trans Fat
  • 633mg Cholesterol
  • 1499mg Sodium
  • 19g Total Carb
  • 4g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 44g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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. Salt and pepper to taste
  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.
  13. Flash freeze.
  14. Place into indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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
  2. Reheat in microwave for 3 minutes on 50% power.

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