Individual Ham, Cheese and Veggie Frittatas
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Whip up a batch of these mini frittatas on a Sunday night and you’ve got breakfast ready to go for the work week.
Ingredients
Cooking spray
2 spray(s)
Frozen shredded hash brown potatoes
1 pound(s), thawed
Raw egg
4 large, beaten
Fat-free skim milk
1 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Cooked lean ham
2 oz, finely chopped
Red bell pepper
⅛ cup(s), chopped, finely chopped (2 Tbsp)
Green bell pepper
⅛ strip(s), finely chopped (2 Tbsp)
Onion
2 tbsp(s), finely chopped
Low-fat shredded cheddar cheese
½ cup(s)
Instructions
1
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.
2
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.
3
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 centre of each muffin hole.
4
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.
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