Potato and Ham Mini Frittatas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Come to the breakfast table! Mini fritattas contain a new twist on the classics of ham, potatoes, eggs and cheese.
Ingredients
- 1 bag (11 oz) frozen grilled potatoes
- 1 cup finely chopped ham
- 1 jar (4.5 oz) sliced mushrooms, drained, chopped
- 8 eggs
- 1 cup milk
- 1/4 cup Pillsbury BEST® Self-Rising Flour
- 1 cup finely shredded Asiago cheese
Instructions
- Heat oven to 375 °F. Spray 24 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes as directed on bag. Cool 3 minutes; coarsely chop.
- In medium bowl, mix potatoes, ham, mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another medium bowl, beat eggs, milk and flour with electric mixer on medium speed until well blended.
- Spoon 2 tablespoons potato mixture into each muffin cup. Divide egg mixture evenly among muffin cups (about 3 tablespoons each). Sprinkle with cheese.
- Bake 12 to 17 minutes or until center is set. Cool 2 minutes. Run knife around edge of each frittata to loosen; remove to serving platter.
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