Individual Brussels Sprouts & Potato Frittatas

1
Ronda Krouch

By
@rmkrouch

Great for a light lunch or side at dinner.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
25 Min
Cook:
20 Min
Method:
Convection Oven

Ingredients

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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

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

Printable Recipe Card

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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