VEGGIE FRITTATA CUPS

Ellen Bales

By
@Starwriter

Found this incredibly easy recipe in a Kraft cookbook. It reminds me of the mini quiches I get at GFS, only these are much more economical. Could be served either as an appetizer or a side dish.
Photo: www.lifebyluciene.com


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
20 Min
Cook:
15 Min

Ingredients

2 Tbsp
oil
2 1/2 c
frozen shredded hash browns
2 c
cut-up mixed vegetables (broccoli florets, chopped red peppers, shredded carrots)
1 c
shredded sharp cheddar cheese
8
eggs
3 Tbsp
milk
1/4 c
grated parmesan cheese
salt and pepper to taste

Step-By-Step

1In a large nonstick skillet heat oil on medium-high heat. Add potatoes, remaining vegetables, and salt and pepper to taste; mix lightly.

2Cook 6 to 8 minutes or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.

3Whisk remaining ingredients until blended; pour over mixture in muffin cups.

4Bake in a preheated 375-degree oven for 15 minutes or until knife inserted in centers comes out clean. Cool 5 minutes before removing from pan to serve.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy