Individual Ham, Cheese and Veggie Frittatas breakfast POINTS® Value: 2 Servings: 8 Preparation Time: 15 min Cooking Time: 0 min Level of Difficulty: Easy Whip up a batch of these mini frittatas on a Sunday night and you've got breakfast ready to go for the work week. Just pop them in the microwave for a few seconds and enjoy. Ingredients 2 sprays cooking spray 1 pound frozen hash brown potatoes, thawed 4 large egg(s), beaten 1 Tbsp fat-free skim milk 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 2 oz cooked lean ham, finely chopped 1/8 cup sweet red pepper(s), finely chopped (2 Tbsp) 1/8 cup green pepper(s), finely chopped (2 Tbsp) 2 Tbsp onion(s), finely chopped 1/2 cup low-fat shredded cheddar cheese Instructions Preheat oven to 350°F. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes. Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine. Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole. Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.
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