Mini Frittatas Recipe
Mini Frittatas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 Italian turkey sausage link (about 4 ounces), casing 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
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 large eggs
  • 2 large 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.
Originally published as Mini Frittatas in Light & Tasty June/July 2001, p7

Nutritional Facts

3 each: 225 calories, 10g fat (3g saturated fat), 182mg cholesterol, 903mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

  • 1 Italian turkey sausage link (about 4 ounces), casing 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
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 large eggs
  • 2 large egg whites
  • 1 cup buttermilk
  • 2 tablespoons all-purpose flour
  • 1/4 cup shredded Parmesan cheese
  • 3/4 cup salsa
  1. In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings.
  2. 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.
  3. 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.
  4. 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.
Originally published as Mini Frittatas in Light & Tasty June/July 2001, p7

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kerrizims User ID: 2706618 47502
Reviewed Apr. 7, 2013

"These were delicious and perfect portions! I served them with bourbon glazed ham (also in TOH) and they were a hit."

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