Individual Brussels Sprout & Potato Frittatas

From EatingWell: January/February 2012

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.

Individual Brussels Sprout & Potato Frittatas Recipe

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2 Reviews for Individual Brussels Sprout & Potato Frittatas

04/29/2012

Anonymous

Recommends this recipe

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

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02/22/2012

Anonymous

Recommends this recipe

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

Comments (1)