1 c. country style hash browns, thawed
1 can (14.5 oz.) H-E-B Diced Tomatoes with Green Chiles, drained
1 c. H-E-B Shredded Mexican Blend Cheese
1 c. H-E-B Real Egg
0.25 c. H-E-B Lowfat Milk
1 tsp. garlic powder
• salt and pepper
Preheat oven to 375°F.
Spray a 12-muffin tin with nonstick cooking spray.
Place 1 tablespoon each of hash browns, tomatoes and cheese in each muffin cup.
In a large bowl, stir together eggs, real eggs, milk and garlic powder.
Pour egg mixture into each muffin cup until 3/4 full.
Sprinkle remaining cheese over eggs.
Bake 15 minutes or until eggs are cooked through. Salt and pepper to taste. Top with Straw
berry Pico (View recipe at left).
Serving size: 2 frittatas, Calories: 100, Total Fat: 4.5g, Saturated Fat: 2g, Cholesterol:
100mg, Sodium: 100mg, Carbohydrates: 6g, Dietary Fiber: 1g, Sugar: 1g, Protein: 9g
My H-E-B Texas Life Magazine, May 2012