Individual Ham, Cheese and Veggie Frittatas
breakfast
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POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
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| Whip up a batch of these mini frittatas on a Sunday night and you’ve got breakfast ready to go for the week. Pop them in the microwave for a few seconds and enjoy. |
Ingredients
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2 spray(s) cooking spray
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1 pound(s) frozen hash brown potatoes, thawed
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4 large egg(s), beaten
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1 tbsp fat-free skim milk
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1/8 tsp table salt, or to taste
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1/8 tsp black pepper, or to taste
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2 oz cooked lean ham, finely chopped
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1/8 cup(s) sweet red pepper(s), finely chopped (2 Tbsp)
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1/8 cup(s) green pepper(s), finely chopped (2 Tbsp)
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2 tbsp onion(s), finely chopped
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1/2 cup(s) low-fat shredded cheddar cheese, Weight Watchers Reduced Fat Shredded Cheese
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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.
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