VEGGIE FRITTATA CUPS

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 vote

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

How to Make VEGGIE FRITTATA CUPS

Step-by-Step

1In a large nonstick skillet heat oil on medium-high heat. Add potatoes, remaining vegetables, and salt and pepper to taste; mix lightly.
2Cook 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.
3Whisk remaining ingredients until blended; pour over mixture in muffin cups.
4Bake 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.