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
- Preheat oven to 375?F.
- 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.
- 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.
- 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.