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, finely chopped (2 Tbsp)
2 Tbsp onion(s), finely chopped
1/2 cup low-fat shredded cheddar cheese
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 centre 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.
These are AWESOME!!! I made them on the suggestion of my friend Heather. They're only 2 points each! And when you add two pieces of Healthy Life or Weight Watchers bread, you have a nice sized breakfast for 3 points! Very satisfying and you have no clue you're eating healthy, it feels like you're eating a yummy omelet! I highly recommend you try these!!! Keep them in the fridge and you have breakfast (or any meal for that matter!) ready in a flash!
3 comments:
Hi! I love checking out your blog even though I've never met you before. Your kids are adorable!! I am also on Weight Watchers right now, so will definitely be trying out these recipes because they look yummy!
I will put on of my favorite recipes. My nieces and nephews love it, so it is also kid approved!
Cheesy Chicken Cups
Yields: 10 servings (Serving: 1 chicken cup) for 4 points each
INGREDIENTS:
1 can 110 calorie buttermilk biscuits (10 biscuits)
1 cooked chicken breast cut into small pieces
1 can Healthy Request cream of chicken soup
2/3 C. fat free shredded cheddar cheese
1 t. dried parsley flakes
1/2 t. black pepper
INSTRUCTIONS:
Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper. Mix well. Spoon evenly into cups. Bake at 400 for 12-15 minutes.
that looks yummy!
Hi Hollie! Thanks for the recipe, I'll be sure to try it!
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