Ww Individual Ham, Cheese and Veggie Frittatas-Ww Points=2
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
8 muffins
- Serves:
- 8
ingredients
- 453.59 g frozen hash brown potatoes, thawed
- 4 large eggs, beaten
- 14.79 ml nonfat milk
- 0.61 ml table salt, to taste
- 0.61 ml black pepper, to taste
- 56.69 g lean ham, cooked, finely chopped
- 29.57 ml sweet red pepper, finely chopped
- 29.57 ml green pepper, finely chopped
- 29.58 ml onions, finely chopped
- 118.29 ml low-fat cheddar cheese or 118.29 ml weight watchers shredded reduced-fat cheese
directions
- 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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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey