Individual ham, cheese, and veggie frittatas
2
Points®
Total Time
45 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Easy
These mini hand-held frittatas are a perfect on-the-go breakfast. Whip up a batch on a Sunday night and you’ve got breakfast ready for the week. Pop them in the microwave for a few seconds and enjoy. The hash brown base gets baked in the oven first to start the cooking process. It is then topped with a flavorful egg mixture studded with cheese and chopped bell peppers and baked. Stir in chopped fresh herbs to the egg mixture or use thinly sliced green onion instead of regular onion, if you like. Another plus: This recipe doesn’t require any special equipment. Just a standard 12-cup muffin tin (or two 6-cup tins).
Ingredients
Cooking spray
2 spray(s)
Frozen shredded hash brown potatoes
1 pound(s), thawed
Egg
4 large egg(s), beaten
Fat free skim milk
1 Tbsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Cooked lean ham
2 oz, finely chopped
Red bell pepper
4 Tbsp, finely chopped
Green bell pepper
4 Tbsp, chopped, finely chopped
Onion
4 Tbsp, chopped, finely chopped
Shredded reduced fat Mexican-style cheese
½ cup(s)