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Potato & Ham Mini Frittatas

Make a breakfast that is palm-sized and
packed with protein!



Vincy Stringham shares her recipe for ham and
potato frittatas.

Potato & Ham Mini Frittatas
1 bag (11 oz) Green Giant® Seasoned Steamers™ frozen
backyard grilled potatoes

1 cup finely chopped ham

1 jar (4.5 oz) Green Giant® sliced mushrooms, drained,
chopped

8 eggs

1 cup milk

1/4 cup Pillsbury BEST® Self-Rising Flour

1 cup finely shredded Asiago cheese

1 Heat oven to 375°F. Spray 24 regular-size muffin cups
with Crisco® Original No-Stick Cooking Spray. Microwave
frozen potatoes as directed on bag. Cool 3 minutes;
coarsely chop.


2 In medium bowl, mix potatoes, ham, mushrooms, 1/4
teaspoon salt and 1/4 teaspoon pepper. In another medium
bowl, beat eggs, milk and flour with electric mixer on
medium speed until well blended.


3 Spoon 2 tablespoons potato mixture into each muffin cup.
Divide egg mixture evenly among muffin cups (about 3
tablespoons each). Sprinkle with cheese.


4 Bake 12 to 17 minutes or until center is set. Cool 2
minutes. Run knife around edge of each frittata to loosen;
remove to serving platter.

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