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Mini Ham-and-Cheese Frittatas

Yield 8 adult servings (serving size: 2 frittatas)
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

Nutrition Information

  • calories 118
  • caloriesfromfat 0.0 %
  • fat 4.4 g
  • satfat 1.6 g
  • monofat 1.7 g
  • polyfat 0.7 g
  • protein 9.3 g
  • carbohydrate 9.3 g
  • fiber 0.6 g
  • cholesterol 79 mg
  • iron 0.6 mg
  • sodium 178 mg
  • calcium 42 mg

How to Make It

  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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