How to Make the Best Mini Frittata - Easy Low Carb Recipe

I am always looking for healthy low calorie meal idea and this is the Best Mini Frittata Recipe. Grab 2 for Breakfast and you will be totally satisfied. You only need 5 minutes to prep these mini frittata muffins.

I made a batch of these healthy Mini Frittatas over the weekend and I had breakfast ready to go for the week, you can do it too as it was super easy.

Store them in your Fridge or Freezer and when you are ready to eat just toss a couple of them in the microwave and you will have a meal ready in minutes.

These Yummy keto Frittatas were super easy to make and are packed with protein and vitamins.

Are you a Weight Watcher?

These Mini Frittatas are only 2 points on Weight Watchers for one Frittata and if you leave out the Ham you can probably count it as 1 ½ points a Frittata.

Because the Frittatas are made in a Regular Muffin Tin , you will NOT have to Weigh and Measure them as the serving size is One Entire Frittata Muffin.

I think this the Best Mini Frittata Recipe because it helps you stay on track with your points with little effort.

Not a Weight Watcher but thinking about trying it?

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Here are your Ingredients:

• Cooking Spray
• One Raw Potato Shredded I used my Mini Ninja (One of my favorite Kitchen Gadgets) to mince my potato.
• If you don't have time for that you can just buy a package of shredded hash brown potatoes 1 lb
• 5 Eggs
• 1 Tablespoon of Fat Free Skim Milk
• ¼ Teaspoon of Salt
• ⅛ Teaspoon of Pepper
• 2 Ounces of Cooked Lean Ham
• 4 Tablespoons of Diced Red Peppers
• 4 Tablespoons of Diced Green Peppers
• 4 Tablespoons of Diced Uncooked Onion
• ½ Cup of Weight Watchers Reduced Fat Mexican Style Blend Shredded Cheese

Preparation Instructions:

Step 1 : Preheat oven to 350 Degrees. Coat your 12 hole regular size muffin tin with cooking spray

Step 2: Evenly divide your shredded potatoes between the bottom and sides of the muffin holes then place in the oven and bake for 10 minutes

Step 3: While the Potatoes are baking in the oven, whisk the eggs and milk together in a medium bowl; season with salt and pepper. Add Ham, peppers, onion and cheese to your bowl; mix all to combine. I made a batch of 6 with ham and 6 with just the veggies as I prefer just veggies but my husband likes the ham.

Step 4: Remove your pan from the oven after the 10 minutes has been completed. Press the potatoes down firmly in your pan with a small spoon so that they cover the bottom and sides of each hole.

Step 5: Pour about a ¼ cup of your egg mixture into the center of each muffin hole. Put back in the oven and Bake until potatoes are crisp and golden, and egg mixture is set, about 15-20 minutes.

Step 6: Remove from oven and let sit about 5 minutes to cool then take a butter knife and run it around the edges of the muffin hole and then use a spoon to gently lift them out of the pan.

Step 7: Serve and Eat!

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If you are making a Batch for your weekly breakfast Freeze them in a Reusable Silicone Food Storage Bag and then just Microwave when you need a snack. Click on the Image below for additional info on the perfect storage bags.