VEGGIE FRITTATA CUPS

Name: VEGGIE FRITTATA CUPS
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 2 Tbsp oil; 2 1/2 c frozen shredded hash browns; 2 c cut-up mixed vegetables (broccoli florets, chopped red peppers, shredded carrots); 1 c shredded sharp cheddar cheese; 8 eggs; 3 Tbsp milk; 1/4 c grated parmesan cheese; salt and pepper to taste

By Ellen Bales
@Starwriter

Found this incredibly easy recipe in a Kraft cookbook. It reminds me of the mini quiches I get at GFS, only these are much more economical. Could be served either as an appetizer or a side dish.
Photo: www.lifebyluciene.com

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

15 Min

Ingredients

2 Tbsp

oil
2 1/2 c

frozen shredded hash browns
2 c

cut-up mixed vegetables (broccoli florets, chopped red peppers, shredded carrots)
1 c

shredded sharp cheddar cheese
8

eggs
3 Tbsp

milk
1/4 c

grated parmesan cheese
·

salt and pepper to taste
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How to Make VEGGIE FRITTATA CUPS

Step-by-Step

In a large nonstick skillet heat oil on medium-high heat. Add potatoes, remaining vegetables, and salt and pepper to taste; mix lightly.
Cook 6 to 8 minutes or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.
Whisk remaining ingredients until blended; pour over mixture in muffin cups.
Bake in a preheated 375-degree oven for 15 minutes or until knife inserted in centers comes out clean. Cool 5 minutes before removing from pan to serve.

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