Individual Brussels Sprouts & Potato Frittatas

Ronda Krouch


Great for a light lunch or side at dinner.


★★★★★ 1 vote

25 Min
20 Min
Convection Oven


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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

How to Make Individual Brussels Sprouts & Potato Frittatas


  • 1Preheat 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.
  • 2Whisk 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.
  • 3Transfer 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

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About Individual Brussels Sprouts & Potato Frittatas

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

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