Individual Brussels Sprout & Potato Frittatas

Individual Brussels Sprout & Potato Frittatas

Burris, Ken

Provided by: EatingWell

45 mins total 25 mins prep 209 calories/serving Full Screen

Servings

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They’re as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 cups refrigerated preshredded potatoes
• 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 16-ounce container liquid egg substitute, such as Egg Beaters
• 1/3 cup grated Parmesan cheese
• 1/4 cup low-fat milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Directions

• 1. Preheat oven to 400°F. Coat four 10-ounce 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 and 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 in a frittata registers 160°F, about 25 minutes.
• To Make Ahead: Equipment: Four 10-ounce ovenproof ramekins

• Filed under:
• Cheese,
• Egg,
• Vegetable,
• American,
• Baking,
• Easy,
• Low Cholesterol,
• Low Fat,
• Vegetarian,
• Diabetic,
• Gluten Free,
• Kid-Friendly,
• Healthy,
• Main Dish,
• Dinner,
• Breakfast & Brunch,
• Lunch,
• Fall,
• Winter

More Recipes Like This

• 

  Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches with Creamy Celeriac Sauce

• 

  Mezzelune dolci (Half-Moon-Shape Sweet Pasta Filled with Candied Fruit)

• 

  Capunti Pasta with Dried Sweet Italian Peppers (Capunti Con Cruschi)