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Individual Ham, cheese, & veggie frittatas (WW)
Nb persons: 0
Yield: 1 frittatas per serving
Preparation time:
Total time:
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| Cooking spray | |
| 1 lb | frozen hash browns thawed |
| 4 large | eggs, beaten |
| 1 T | fat-free milk |
| 1/4 t | salt |
| 1/8 t | pepper |
| 2 oz | cooked Lean ham, finely chopped |
| 2 T | finely chopped red pepper |
| 2 T | finely chopped green pepper |
| 2 T | finely chopped onion |
| 1/2 c | low fat shredded cheddar cheese |
Preheat oven to 350. Coat 8 muffin cups with cooking spray. Spread potatoes around bottom & press potatoes up sides of each muffin cup. Bake for 10 minutes.
Beat eggs & milk together in medium bowl, season with salt & pepper. Add ham, peppers, onion & cheese to bowl; mix to combine.
Remove potatoes from oven and press potatoes down firmly with spoon so that they are spread out like mini pie crusts (potatoes should cover bottom & sides of each cup). Pour about 1/4 cup of egg mixture into the center of each muffin cup.
Return pan to oven and bake until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let set for 5 minutes before serving. Yield 1 frittatas per serving.
WW - 3 points per serving
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