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veggie frittata cups

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Found this incredibly easy recipe in a Kraft cookbook. It reminds me of the mini quiches I get at GFS, only these are much more economical. Could be served either as an appetizer or a side dish. Photo: www.lifebyluciene.com

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 15 Min

Ingredients For veggie frittata cups

  • 2 Tbsp
    oil
  • 2 1/2 c
    frozen shredded hash browns
  • 2 c
    cut-up mixed vegetables (broccoli florets, chopped red peppers, shredded carrots)
  • 1 c
    shredded sharp cheddar cheese
  • 8
    eggs
  • 3 Tbsp
    milk
  • 1/4 c
    grated parmesan cheese
  • salt and pepper to taste

How To Make veggie frittata cups

  • 1
    In a large nonstick skillet heat oil on medium-high heat. Add potatoes, remaining vegetables, and salt and pepper to taste; mix lightly.
  • 2
    Cook 6 to 8 minutes or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.
  • 3
    Whisk remaining ingredients until blended; pour over mixture in muffin cups.
  • 4
    Bake in a preheated 375-degree oven for 15 minutes or until knife inserted in centers comes out clean. Cool 5 minutes before removing from pan to serve.
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