veggie frittata cups

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

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82 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Aug 14, 2013

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

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prep time 20 Min

cook time 15 Min

method ---

yield 6 serving(s)

Ingredients

2 tablespoons oil
2 1/2 cups frozen shredded hash browns
2 cups cut-up mixed vegetables (broccoli florets, chopped red peppers, shredded carrots)
1 cup shredded sharp cheddar cheese
8 - eggs
3 tablespoons milk
1/4 cup grated parmesan cheese
- salt and pepper to taste

How To Make veggie frittata cups

Step 1

In a large nonstick skillet heat oil on medium-high heat. Add potatoes, remaining vegetables, and salt and pepper to taste; mix lightly.

Step 2

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.
Step 3

Whisk remaining ingredients until blended; pour over mixture in muffin cups.
Step 4

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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