Mini Frittatas

Prep Time:
25 minutes
Cook Time:
15 minutes
Makes:
6 servings
Source

My H-E-B Texas Life Magazine, May 2012

Ingredients

1c.country style hash browns, thawed,

1can (14.5 oz.)H-E-B Diced Tomatoes with Green Chiles, drained,

1c.H-E-B Shredded Mexican Blend Cheese,

6eggs,

1c.H-E-B Real Egg,

0.25c.H-E-B Lowfat Milk,

1tsp.garlic powder,

•salt and pepper,

Directions

1Preheat oven to 375°F.

2Spray a 12-muffin tin with nonstick cooking spray.

3Place 1 tablespoon each of hash browns, tomatoes and cheese in each muffin cup.

4In a large bowl, stir together eggs, real eggs, milk and garlic powder.

5Pour egg mixture into each muffin cup until 3/4 full.

6Sprinkle remaining cheese over eggs.

7Bake 15 minutes or until eggs are cooked through. Salt and pepper to taste. Top with Strawberry Pico (View recipe at left).

Nutritional Information

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

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