individual brussels sprouts & potato frittatas
Great for a light lunch or side at dinner.
prep time
25 Min
cook time
20 Min
method
Convection Oven
yield
4 serving(s)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups refrigerated preshredded potatoes
- 8 ounces brussels sprouts, trimmed and thinly slicred (about 2 cups)
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1-16 ounce liquid egg
- 1/3 cup grated parmesan cheese
- 1/4 cup low-fat milk
- 1 teaspoon dried thyme
- 1/2 teaspoon each salt & pepper
How To Make individual brussels sprouts & potato frittatas
-
Step 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.
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Step 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.
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Vegetable
Method:
Convection Oven
Culture:
American
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