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Categories:
frozen hash brown potatoes eggs nonfat milk salt black pepper lean ham sweet red pepper green pepper onions low-fat
Viewed: 40 - Published at: 6 years agoIngredients
- 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
Method
- 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.
