Ww Individual Ham, Cheese and Veggie Frittatas-Ww Points=2

This recipe was featured in an email this morning from the www.weightwatchers.com website. "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."

• Ready In: 35 mins
• Serves: 8
• Yields: 8 muffins

Ingredients

• 1  lb frozen hash brown potatoes, thawed
• 4  large eggs, beaten
• 1  tablespoon nonfat milk
• 1⁄8 teaspoon table salt, to taste
• 1⁄8 teaspoon black pepper, to taste
• 2  ounces lean ham, cooked, finely chopped
• 1⁄8 cup  sweet red pepper, finely chopped
• 1⁄8 cup green pepper, finely chopped
• 2  tablespoons onions, finely chopped
• 1⁄2 cup low-fat cheddar cheese or 1⁄2 cup  weight watchers shredded  reduced-fat cheese

Directions

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 center 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.