Mini Frittatas Recipe

Mini Frittatas Recipe photo by Taste of Home

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For a fun change-of-pace breakfast, Kathy Brodin of Wauwatosa, Wisconsin suggests these sausage and hash brown frittatas perked up with salsa. "To lower the cholesterol even more, use egg substitute for the whole eggs," she notes.

This recipe is:

Healthy

Diabetic Friendly

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Mini Frittatas Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

1/4 pound turkey Italian sausage links, casings removed
1-1/2 cups frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1/3 cup water
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
2 egg whites
1 cup buttermilk
2 tablespoons all-purpose flour
1/4 cup shredded Parmesan cheese
3/4 cup salsa

Directions

In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings. In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute.
In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full. Bake at 350° for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa. Yield: 4 servings.

Nutritional Analysis: One serving (3 frittatas with 3 tablespoons salsa)) equals 283 calories, 11 g fat (4 g saturated fat), 183 mg cholesterol, 954 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Originally published as Mini Frittatas in Light & Tasty June/July 2001, p7