I definitely struggle with good Points-friendly breakfasts during the work week. I have never been the kind of person who will get up early enough to make a healthy breakfast before work. I struggle with getting up to exercise in the morning, so, there is no way that I am wiling to set my alarm even earlier to prepare breakfast. Most of the time, I resort to something store-bought from the freezer aisle, or simply grab a banana and yogurt.
These mini frittatas are the perfect solution for me to stick to my Weight Watchers plan on workday mornings without sacrificing flavor. I like to make and freeze a full week’s worth on a Sunday evening, then grab one on my way to work, and heat and eat it at the office.
Press the potato mixture along the bottom and up the sides of each muffin hole, then bake for 10 minutes to form a crust.
Beat eggs, milk, salt, pepper, veges and cheese together.
Pour 1/4 cup of egg mixture over each baked potato crust.
Bake until eggs are set and the tops are golden and crispy.
Freeze in a plastic container, then remove and heat one each morning.
Individual Ham, Cheese and Veggie Frittatas
Source: WeightWatchers
Servings: 8
Weight Watchers Info: 2 (old) Points, 3 PointsPlusPreparation Time: 15 min
Cooking Time: 25 minIngredients
2 spray(s) cooking spray
1 pound(s) frozen hash brown potatoes, thawed and drained
4 large egg(s), beaten
1 Tbsp fat-free skim milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 oz cooked lean ham, finely chopped
1/8 cup(s) sweet red pepper(s), finely chopped (2 Tbsp)
1/8 cup(s) green pepper(s), finely chopped (2 Tbsp)
2 Tbsp onion(s), finely chopped
1/2 cup(s) low-fat shredded cheddar cheeseInstructions
Preheat oven to 350°F. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.
Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.
Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.
Frittatas can be made ahead of time and frozen in a plastic container. Remove one each evening and allow it to thaw in the refrigerator overnight. Microwave for 30 seconds in the morning.
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Article by Colleen Greene
I am a librarian, web developer & strategist, and educator, who is into cooking, hiking, quilting and stitching, genealogy and local history.
Colleen has written 180 articles for The Taste Place.
