Recipe Image

Individual Brussels Sprout & Potato Frittatas

  • 25 m
  • 45 m
David Bonom
“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.”


    • 1 tablespoon extra-virgin olive oil
    • 2 cups refrigerated preshredded potatoes
    • 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)
    • ½ cup chopped onion
    • 2 cloves garlic, minced
    • 1 16-ounce container liquid egg substitute, such as Egg Beaters
    • ⅓ cup grated Parmesan cheese
    • ¼ cup low-fat milk
    • 1 teaspoon dried thyme
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper


  • 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.
  • 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.
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