What's This?
Serving size 4
Prep Time
Total Time


1 Tbsp extra virgin olive oil2 cup refrigerated preshredded potatoes8 oz Brussels sprouts, trimmed and thinly sliced (about 2 cups)½ cup chopped onion2 clove garlic, minced16 oz liquid egg substitute, such as Egg Beaters⅓ cup grated Parmesan cheese¼ cup low-fat milk1 tsp dried thyme½ tsp salt½ tsp freshly ground pepper


1. Preheat oven to 400°F. Coat four 10-ounce ovenproof ramekins with cooking spray and place on a baking sheet.

2. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, Brussels sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.

3. Whisk egg substitute, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.

4. Transfer the baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inserted in a frittata registers 160°F, about 25 minutes.

Equipment: Four 10-ounce ovenproof ramekins

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 209 9%
  • Calories from fat 54 2%
  • Total Fat 6gm 28%
  • Sodium 666mg 12%
  • Total Carbohydrates 21gm
  • Fiber 3gm
  • Protein 18gm
  • Cholesterol 7mg 7%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Brunch, Lunch, Gluten Free, Healthy, Low Cholesterol, Vegetarian, Cheese, Egg, Vegetable, American, Easy, Baking, Baby Shower, Bridal Shower

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