Real Recipes From Real Home Cooks ®

individual brussels sprouts & potato frittatas

(1 rating)
Recipe by
Ronda Krouch
Riverside, WY

Great for a light lunch or side at dinner.

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 20 Min
method Convection Oven

Ingredients For individual brussels sprouts & potato frittatas

  • 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

  • 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

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