Texas Haystack Frittata

Prep Time:
5 minutes
Cook Time:
10 minutes
8 servings

Chef Brent


1pkg.H-E-B Frozen Hash Browns,


3Tbsp.heavy whipping cream,

1/2c.extra sharp cheddar, shredded,

1/2c.H-E-B Fully Cooked Bacon, chopped,

1/2pkg.H-E-B Ready, Fresh, Go! Pico De Gallo, medium ,

2Tbsp.grapeseed oil,


1Preheat a large sauté pan on medium heat. Turn oven to low broil.

2Meanwhile cook frozen hash browns according to package directions.

3Wisk together eggs, cream and half of shredded cheese.

4Add half of oil to sauté pan. Toss in bacon and pico de gallo. Saute for 2 minutes.

5Splash in remainder of oil and pour in egg mixture. Stir ingredients to incorporate and turn heat to medium low. Continue to move eggs around and use rubber scrapper to ensure frittata does not stick to the bottom of hot pan.

6When eggs are 75% done, add crispy hash browns to the top. Place into oven for additional 5 minutes.

7Remove from oven and let cool 5 minutes before serving. Add second half of cheese to the top while cooling.

8Slice into 8 pieces to serve.

Nutritional Information

No Nutritional Information Available

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