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Mini Frittatas

Featured in the Honolulu Star-Advertiser on October 10, 2012.

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Ingredients:

Mini Frittatas

  • 1 (1-pound) package frozen hash brown potatoes, thawed
  • 4 large egg(s), beaten
  • 1 tablespoon milk
  • 1/8 teaspoon table salt
  • 1/8 teaspoon black pepper
  • 1/4 cup cooked ham, finely chopped
  • 4 tablespoons mushrooms, chopped (or any veggie or your choice)
  • 1/2 cup cheddar cheese, shredded
  • Fresh flat leaf parsley for garnish

Directions:

Preheat oven to 400°F. Coat 6 muffin tin holes with non-stick cooking spray. Spread potatoes around bottom and press up the 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, mushrooms and cheese to bowl; mix to combine.

Remove potatoes from oven and pour about 1/4 cup of egg mixture into the center of each muffin hole. Return pan to oven and cook until the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Garnish with parsley and serve. Makes 6 servings.

Approximate Nutrient Analysis per serving:
200 calories, 11 g fat, 4 g saturated fat, 155 mg cholesterol, 250 mg sodium, 14 g carbohydrate, 1 g fiber, 0 g sugar, 10 g protein

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