Potato Cup Frittata - How to Make Potato Cup Frittatas - Muffin Pan Frittatas

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese maintains flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it light.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor without the cost of fresh.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Peel and grate 2 Idaho potatoes using a strainer to squeeze out any excess water.

Toss the grated potatoes with a bit of flour, olive oil, pepper, and salt.

Brush or spray the muffin cups with oil.

Press the potato mixture into the bottom and up the sides of the muffin cups to form cups.

Bake the potato cups in the oven.

While the cups are baking, sauté onion, jalapeno, and red bell pepper just until they're soft.

In a bowl, beat the eggs and add the sautéed vegetables, a splash of cream, pepper, and salt.

Whisk the mixture and add cumin, cilantro, and queso fresco.

Add a spoonful of green chilies to the egg mixture.

Take the potato cups from the oven at the halfway point and distribute the egg mixture into each cup.

Top each cup with half of a grape tomato.

Pop the cups back in the oven until the eggs are set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens