Eating Well - Individual Brussels Sprout and Potato Frittatas

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2c refrigerated preshredded potatoes
8oz brussels sprouts, trimmed and thinly sliced (about 2 c)
1/2c chopped onion
2 cloves garlic, minced
16oz container egg beaters
1/3c grated Parmesan cheese
1/4c low fat milk
2tsp dried thyme
1/2tsp salt
1/2tsp pepper
1. Preheat oven to 400. Coat 4 10oz ovenproof ramekins with cooking spray and place on a baking sheet.
2. Heat oil in a large nonstick skillet over medium high heat. Add potatoes, brussels sprouts, onion, and garlic. Cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.
3. 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.
4. Transfer the baking sheet to the oven. Bake until the eggs are set and an instant read thermometer inserted into a frittata registers 160, about 35 minutes.
209 calories
6g fat
18g protein

4 servings

Janice Cook

Member since Jan 2010

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