Bacon, Cheddar and Tomato Rosti

Bacon, Cheddar and Tomato Rosti

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From: Diabetic Living Magazine

This tasty egg and veggie dish is topped with cherry tomatoes and fresh oregano.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 egg
  • 1 egg white
  • 1 medium zucchini, shredded (about 1½ cups)
  • 2 slices packaged ready-to-serve cooked bacon, crumbled
  • 1 teaspoon snipped fresh oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups frozen shredded or diced hash brown potatoes with onions and peppers (see Tip)
  • 2 teaspoons vegetable oil
  • ½ cup shredded reduced-fat cheddar cheese (2 ounces)
  • 1 cup halved cherry tomatoes
  • Fresh oregano sprigs

Preparation

  • Prep

  • Ready In

  1. In a large bowl, beat together whole egg and egg white. Stir in zucchini, crumbled bacon, oregano, salt and pepper. Stir in frozen hash brown potatoes.
  2. In a large nonstick skillet, heat oil over medium heat. Spread potato mixture evenly in skillet. Cook for 8 to 10 minutes or until bottom is browned. Using the edge of a nonmetal spatula, cut mixture into quarters. Carefully flip each quarter (see Tip). Sprinkle with cheese. Cook about 6 minutes more or until browned on bottom. Serve topped with tomatoes and additional oregano.
  • Tip: If using diced potatoes, the mixture may fall apart when you try to flip the quarters. If desired, place the quarters on a baking sheet and broil 4 to 5 inches from the heat for 1 to 2 minutes or until tops are firm and starting to brown. Sprinkle with cheese; broil about 1 minute more or until cheese melts. Serve as above.

Nutrition information

  • Serving size: 1 quarter wedge
  • Per serving: 208 calories; 7 g fat(3 g sat); 4 g fiber; 26 g carbohydrates; 10 g protein; 40 mcg folate; 63 mg cholesterol; 2 g sugars; 635 IU vitamin A; 29 mg vitamin C; 167 mg calcium; 2 mg iron; 374 mg sodium; 603 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat, 1 vegetable, ½ lean protein

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