Individual Brussels Sprouts & Potato Frittatas
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1 Tbspextra-virgin olive oil
2 crefrigerated preshredded potatoes
8 ozbrussels sprouts, trimmed and thinly slicred (about 2 cups)
1/2 cchopped onions
2 clovegarlic, minced
1-16 ozliquid egg
1/3 cgrated parmesan cheese
1/4 clow-fat milk
1 tspdried thyme
1/2 tspeach salt & pepper
How to Make Individual Brussels Sprouts & Potato Frittatas
- 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.
- 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.
- 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