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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.

Recipe by Oxmoor House August 2010

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Recipe Summary

Yield:
8 adult servings (serving size: 2 frittatas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Place potato in a saucepan; cover with water. Cover and bring to a boil. Reduce heat; simmer 7 minutes or until almost tender. Drain.

  • Heat oil in a large nonstick skillet over medium-high heat. Add potato and salt; cook 7 minutes or until potato is lightly browned.

  • 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.

  • For baby: Serve a cooled frittata in a small bowl or on a rimmed plate.

Source

Cooking Light First Foods

Nutrition Facts

118 calories; calories from fat 0%; fat 4.4g; saturated fat 1.6g; mono fat 1.7g; poly fat 0.7g; protein 9.3g; carbohydrates 9.3g; fiber 0.6g; cholesterol 79mg; iron 0.6mg; sodium 178mg; calcium 42mg.
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