breakfast

Ingredients

	2 spray(s) cooking spray
	1 pound(s) frozen hash brown potatoes, thawed
	4 large egg(s), beaten
	1 Tbsp fat-free skim milk
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste
	2 oz cooked lean ham, finely chopped
	1/8 cup(s) sweet red pepper(s), finely chopped (2 Tbsp)
	1/8 cup(s) green pepper(s), finely chopped (2 Tbsp)
	2 Tbsp onion(s), finely chopped
	1/2 cup(s) low-fat shredded cheddar cheese, Weight Watchers Reduced Fat Shredded Cheese

Instructions

• Preheat oven to 350°F. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
  
  
• Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.
  
  
• Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.
  
  
• Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.