Hash Brown, Portobello and Egg Mini Frittatas

Makes 12 servings

Frittatas sound exotic, but they couldn’t be easier to make! These tasty morning treats pack a flavorful punch and are free of the preservatives found in frozen varieties. The thinly sliced potatoes brown beautifully to make a fantastic crust for these individual frittatas. The red pepper gives a pop of color, and the end result is not only beautiful but delicious. Guaranteed to be a hit for a holiday lunch, brunch or a special weekend get-together.

INGREDIENTS

2 tbsp. unsalted butter
1 lb. chopped portobello mushrooms
½ cup diced red bell pepper
¼ cup chopped shallots
1 clove garlic, minced
½ tsp. salt
¼ tsp. pepper
2 slices cooked bacon, crumbled
¼ cup shredded Swiss cheese
2 tbsp. sour cream
1 tbsp. fresh minced basil, or 1 teaspoon dried basil
4 cups frozen sliced potatoes, thawed
7 large eggs, lightly beaten

INSTRUCTIONS

1. Preheat the oven to 400°F. Lightly coat a 12-cup muffin pan with nonstick spray.
2. In a large skillet, heat the butter over medium heat. Add the mushrooms, diced red pepper and shallots, and sauté until soft and fragrant, about 6 minutes. Add the garlic, salt and pepper, and sauté for 1 minute longer. Remove from the heat, then stir in the bacon, cheese, sour cream and basil.
3. Press approximately ¼ cup of the potatoes into the bottom and sides of each muffin cup. Add 2 tablespoons of beaten egg to each cup, then divide the mushroom mixture evenly among the muffin cups.
4. Bake 15–18 minutes, or until the eggs are set. Serve immediately.

NUTRITION • PER ONE SERVING

Calories 100
Total Fat 7g (9%)
Saturated Fat 2.4g (12%)
Trans Fat 0.013g
Total Carbohydrate 14g (5%)
Dietary Fiber 2g (7%)
Total Sugars 3g
Includes 0g
Added Sugars (0%)
Cholesterol 115mg (38%)
Sodium 180mg (8%)
Protein 7g (14%)
Vitamin D 0mcg (0%)
Calcium 48mg (4%)
Iron 1.44mg (8%)
Potassium 462mg (10%)
Phosphorus (10%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here