Brussels Sprout & Potato Frittatas

What’s for dinner tonight? Brussels Sprout & Potato Frittatas! This easy, quick and gluten-free recipe is yummy for dinner when paired with a fresh green salad. Making them in a 10-ounce ramekin helps with portion control and makes it easy to grab one for a delicious left-over lunch!

Makes: 4 servings
Active time: 25 minutes Total: 45 minutes

1 tablespoon extra-virgin olive oil
2 cups refrigerated preshredded potatoes
8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)
1/2 cup chopped onion
2 cloves garlic, minced
4 large eggs( or 16oz. liquid egg substitute)
1/3 cup grated Parmesan cheese
1/4 cup low-fat milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

  1. Preheat oven to 400 degrees F. Coat 4 10-ounce ovenproof ramekins with cooking spray or butter and place on a baking sheet.
  2. Heat oil in a large 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 eggs, 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.

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Categories: Uncategorized


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