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Photo of Individual Ham, Cheese and Veggie Frittatas by WW

Individual Ham, Cheese and Veggie Frittatas

2
Point(s)
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(s)

4 large, beaten

Skim (fat-free) 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(s)

⅛ cup(s), chopped, finely chopped (2 Tbsp)

Green bell pepper(s)

⅛ strip(s), finely chopped (2 Tbsp)

Uncooked onion(s)

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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