Mini Ham-and-Cheese Frittatas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Both little and big kids will enjoy these cheesy egg bites. Store leftover frittatas in the refrigerator for up to 5 days or freeze for up to 1 month. Ingredients:
2 cups finely chopped peeled baking potato (about 2 medium) |
2 teaspoons canola oil |
1/4 teaspoon salt |
1/2 cup (3 ounces) diced extralean ham |
1/4 cup (1 ounce) shredded mild cheddar cheese |
7 large egg whites, lightly beaten |
3 large eggs, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Place potato in a saucepan; cover with water. Cover and bring to a boil. Reduce heat; simmer 7 minutes or until almost tender. Drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add potato and salt; cook 7 minutes or until potato is lightly browned.
4. Combine potato, ham, and next 3 ingredients in a large bowl. Spoon mixture into 16 muffin cups coated with cooking spray. Bake at 375° for 15 minutes or until lightly browned. Cool in pans on a wire rack 5 minutes; remove from pans.
5. For baby: Serve a cooled frittata in a small bowl or on a rimmed plate.
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