Thursday, March 31, 2011

Low Fat Frittata

Since we have more eggs than we know what to do with, and we get eight more daily, I am constantly looking up fun egg recipes. I found this yummy one off the Weight Watchers site and it was so good, I was literally licking my plate.



2 spray(s) cooking spray   
1 pound(s) frozen hash brown potatoes, thawed     
4 large egg(s), beaten     
1 Tbsp fat-free skim milk   
1/8 tsp table salt, or to taste   
1/8 tsp black pepper, or to taste     
2 oz cooked lean ham, finely chopped     
1/8 cup(s) sweet red pepper(s), finely chopped (2 Tbsp)     
1/8 cup(s) green pepper(s), finely chopped (2 Tbsp)     
2 Tbsp onion(s), finely chopped   
1/2 cup(s) low-fat shredded cheddar cheese, Weight Watchers Reduced Fat Shredded Cheese



Preheat oven to 350°F. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
 Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.
Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.
Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving.

2 comments:

  1. Sounds like a great breakfast! I'm starting to get more eggs too.

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