Individual Brussels Sprouts & Potato Frittatas

Ronda Krouch

By
@rmkrouch

Great for a light lunch or side at dinner.


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Rating:

Serves:

4

Prep:

25 Min

Cook:

20 Min

Method:

Convection Oven

Ingredients

1 Tbsp
extra-virgin olive oil
2 c
refrigerated preshredded potatoes
8 oz
brussels sprouts, trimmed and thinly slicred (about 2 cups)
1/2 c
chopped onions
2 clove
garlic, minced
1-16 oz
liquid egg
1/3 c
grated parmesan cheese
1/4 c
low-fat milk
1 tsp
dried thyme
1/2 tsp
each salt & pepper

Directions Step-By-Step

1
Preheat oven to 400 degrees F. Coat four 10-ounce ovenproof ramekins with cooking spray and place on a baking sheet. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, brussels sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.
2
Whisk egg substitute, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.
3
Transfer to baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inseted in a frittata registers 160 F., about 25 minutes

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy