Mini Frittatas
| Number of portions: 6 | Prep time: 10 minutes | Total time: 40 minutes |
Ingredients
- 2 tsp (10 mL) canola oil
- ½ cup russet potato, peeled and diced into ¼ inch cubes
- 8 large eggs
- ½ cup (125 mL) 2% milk
- ¼ tsp black pepper
- ½ cup low fat cheddar cheese, shredded
- ½ cup fresh or frozen spinach, squeezed of excess liquid
Directions
- Preheat oven to 375°F (195°C). Coat the inside of 6 muffin tins with oil.
- Boil the diced potatoes for 10 minutes or until fork tender; drain and set aside.
- Whisk the eggs, milk, and black pepper in a large bowl.
- Sprinkle cheese, spinach and potatoes into each muffin tin.
- Pour egg mixture evenly into the muffin tins (about ¾ full) and bake for 15-20 minutes, or until lightly brown on top and fully set.
| Nutrient | Per portion |
| Calories | 157 kcal |
| Protein | 12 g |
| Carbohydrates | 5 g |
| Fat | 10 g |
| Fibre | 1 g |
| Sodium | 171 mg |