Saturday, May 10, 2008

Individual Ham, Cheese & Vege Frittatas

2 Sprays cooking spray
1 Pound frozen Hash Brown Potoatoes, thawed
4 Large Eggs, beaten (Egg Beaters or Egg Whites may be used)
1 Tbsp Skim Milk
1/8 Tsp table Salt
1/8 Tsp Black Pepper
2 oz Cooked Lean Ham, finely chopped
1/8 Cup Sweet Red Pepper, finely chopped
1/8 Cup Green Pepper, finely chopped
2 Tbsp Onion, finely Chopped
1/2 Cup Low-Fat Shredded Cheddar Cheese

Preheat oven to 350 degrees.  Coat 8 muffin tin holes with coooking 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 medium bowl; season with salt and pepper.  Add ham, peppers, onion and cheese to bowl; 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.  8 Servings,  2 weight watcher points each

These are great to make in advance and microwave on the go!!  The Incredible Edible Egg!!

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