A Healthy New Year's Brunch

Cheesy Potato Mini Frittatas

Prep Time: 10 minutes

Cooking Time: 15 minutes

Serving scrambled eggs at a buffet is a big challenge. It's tricky for home cooks to make enough so that every guest can enjoy them while they're hot. The solution: Make mini frittatas that all come out of the oven at once. The children will love them, and each one provides 10% of the calcium that 4- to 8-year-olds need daily.

  • 1/2 Tbs. canola oil
  • 3 oz. (3/4 cup) Sargento shredded Reduced Fat Mild Cheddar Cheese
  • 1/4 cup Ready Pac No Tears diced onion
  • 3/4 cup precooked shredded potatoes, such as Reser's Potato Express
  • 1/4 cup skim milk
  • 6 large eggs
  • 1/2 tsp. dried dill or 1 tsp. dried chives
  • 1/4 tsp. salt
  • Freshly ground pepper to taste
  • Fresh parsley and sliced cherry tomatoes for garnish

  1. Preheat oven to 375?F.
  2. Use canola oil to grease a 12-cup muffin pan. Place 1 Tbs. cheese, 1 tsp. onion, and 1 Tbs. potatoes in each cup. Set aside.
  3. In a bowl, mix milk, eggs, dill or chives, salt, and pepper. Using an eggbeater or whisk, beat until creamy yellow. Pour 2 to 3 Tbs. egg mixture into each muffin cup. Stir each slightly to mix ingredients.
  4. Bake about 15 minutes, until firm and just beginning to brown. Remove from oven. Allow frittatas to stand in muffin pan 3 minutes. Using a narrow spatula, remove from pan. Arrange on a heated serving platter. Garnish with parsley and cherry tomatoes. Serve immediately. Makes 12 frittatas.

Each child-size serving (1 frittata) 77 calories, 5 g protein, 3 g carbohydrates, 0 g fiber, 5 g fat (2 g saturated), 111 mg cholesterol, 0 mg iron, 84 mg calcium, 130 mg sodium.

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