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Individual Brussels Sprout and Potato Frittatas

  • 4servings
  • 45minutes
  • 209calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra-virgin olive oil

  2. 2 cup(s) refrigerated preshredded potatoes

  3. 8 ounce(s) (about 2 cups) Brussels sprouts , trimmed and thinly sliced

  4. 1/2 cup(s) chopped onion

  5. 2 clove(s) garlic , minced

  6. 1 container(s) (16-ounce) liquid egg substitute , such as Egg Beaters

  7. 1/3 cup(s) grated Parmesan cheese

  8. 1/4 cup(s) low-fat milk

  9. 1 teaspoon(s) dried thyme

  10. 1/2 teaspoon(s) salt

  11. 1/2 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees 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 degrees F, about 25 minutes.

  5. Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin C (75% daily value), Folate (28% dv), Vitamin A (24% dv), Iron (20% dv), Potassium (18% dv), Calcium (17% dv).

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