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VEGETABLE FRITTATA

4 bacon strips, cut into 1/2-inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped broccoli
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 to 1 teaspoon dried rosemary, crushed
6 eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain,
reserving 2 tablespoons drippings in the skillet. Remove bacon to
paper towel. To the skillet, add hash browns, broccoli, green
pepper, onion and rosemary, cover and cook over low heat until hash
browns are golden brown and vegetables are tender, about 10 minutes.
Remove from the heat and set aside. Beat eggs, water, salt and
pepper, pour over hash browns. Top with bacon and paprika. Bake,
uncovered, at 350 degrees for 12-15 minutes or until eggs are
completely set.

Makes 4-6 servings.

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