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.

David Bonom
Source: EatingWell Magazine, January/February 2012


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat four 10-ounce ovenproof ramekins with cooking spray and place on a baking sheet.

  • 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.

  • 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.

  • Transfer the baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inserted in a frittata registers 160 degrees F, about 25 minutes.


Equipment: Four 10-ounce ovenproof ramekins

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

206 calories; protein 17.2g 34% DV; carbohydrates 21.5g 7% DV; exchange other carbs 1.5; dietary fiber 3.1g 13% DV; sugars 5.2g; fat 5.9g 9% DV; saturated fat 1.7g 9% DV; cholesterol 6.5mg 2% DV; vitamin a iu 1186.9IU 24% DV; vitamin c 44.1mg 73% DV; folate 111.8mcg 28% DV; calcium 153.4mg 15% DV; iron 3.5mg 19% DV; magnesium 30.5mg 11% DV; potassium 619.5mg 17% DV; sodium 684.4mg 27% DV; thiamin 0.1mg 14% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wow. This had a lot of flavor. Will make again. Read More
Rating: 5 stars
i lave this site Read More
Rating: 5 stars
Tasty and Easy This was so easy to make. I added a bell pepper to the veggie mix but my only wish is that I had also added a jalapeno or some hot sauce to the egg mixture. The frittatas just needed a little kick at the end. Knowing to get the internal temp. to 160 degrees was really helpful. I used 8 7oz ramekins and it took about 24 minutes to bake. I will def. make this again. It's perfect for brunch. Pros: easy prep Read More
Rating: 4 stars
Yummy filling breakfast I used leftover roasted brussel sprouts from dinner egg substitute a chopped microwaved potato chopped scallions thyme pinch of garlic powder oh and don't forget the cheese. No oil and no stovetop cooking...same result! Very yummy with a side of Canadian bacon! Pros: Good use for leftover veggies Read More