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Mini Frittatas

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.

4 ServingsPrep: 20 min. Bake: 20 min.

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

2 of 2

Mini Frittatas (continued)

Directions (continued)

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.

Nutrition Facts: 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.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.