Individual Brussels Sprout & Potato Frittatas
Preheat oven to 400 degrees F. Coat four 10-ounce ovenproof ramekins with cooking spray and place on a baking sheet.Advertisement
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.
1 starch, 1 vegetable, 1 1/2 lean meat, 1 fat