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. Source: EatingWell Magazine, January/February 2012

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Ingredients

Directions

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

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  • 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.

Tips

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; 5.9 g total fat; 7 mg cholesterol; 684 mg sodium. 21.5 g carbohydrates; 17.2 g protein; Full Nutrition

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
01/18/2018
Wow. This had a lot of flavor. Will make again. Read More
Rating: 5 stars
10/24/2017
i lave this site Read More
Rating: 5 stars
04/29/2012
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
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Rating: 4 stars
02/22/2012
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