VEGGIE FRITTATA CUPS

1
Ellen Bales

By
@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:
Serves:
6
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

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