Individual Brussels Sprouts & Potato Frittatas

Ronda Krouch


Great for a light lunch or side at dinner.

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25 Min


20 Min


Convection Oven


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

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.
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.
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