Individual Ham, Cheese and Veggie Frittatas
Frozen shredded hash brown potatoes
1 pound(s), thawed
4 large, beaten
Fat free skim milk
⅛ tsp(s), or to taste
⅛ pinch, or to taste
Cooked lean ham
2 oz, finely chopped
Sweet red pepper(s)
⅛ cup(s), finely chopped (2 Tbsp)
⅛ strip(s), finely chopped (2 Tbsp)
2 tbsp(s), finely chopped
Low-fat shredded cheddar cheese
- 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 centre 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.