Portable Egg and Potato Performance Frittatas

Mini potato and egg frittatas are prepared in a muffin tin, perfect for on-the-go pre-workout breakfasts.

READ RECIPE
DISH

Breakfast/Brunch/Main

PREP TIME

20 minutes

COOK TIME

25 minutes

SERVES

4

Ingredients

  • Oil for lining the tray
  • 500g Potatoes (medium size) cut into 1/4-inch cubes
  • 120g Chopped onion
  • 75g 1/4-inch diced red bell pepper
  • 4Eggs
  • 2 Egg Whites
  • 60ml Milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup finely crushed seasoned croutons

Method

  • Preheat oven to 200°C and coat 12 muffin cups liberally with oil or spray.
  • Place potatoes, onion and bell pepper in a microwave-safe bowl. Cover with plastic wrap and poke a small hole to vent. Microwave on HIGH for 10 minutes or until potatoes are tender. Place equal amounts in muffin cups.
  • Whisk together eggs, egg whites, milk and seasonings in a large measuring cup; pour equal amounts into each muffin cup and top with crushed croutons.
  • Bake for 12 to 15 minutes or until eggs are puffed and lightly browned. Let cool slightly, then loosen from muffin cups with a butter knife or other small knife.
Our thanks go to Potatoes USA for this delicious recipe.