A breakfast twist on classic potatoes, ham, and eggs.Ingredients
11 oz. potatoes, chopped
1 cup finely chopped ham
1 jar (4.5 oz) sliced mushrooms, drained, chopped
1 cup milk
1/4 cup self-rising flour
1 cup finely shredded Asiago cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Heat oven to 375°F. Spray 24 regular-size muffin cups with cooking spray.
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.
- Calories - 160
- Carbohydrates - 9g
- Saturated Fat - 4g
- Protein - 10g
- Sodium - 470mg
- Dietary Fiber - 0g
- Cholesterol - 140mg
- Sugars - 2g