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Cheesy Potato Mini Frittatas Recipe


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     Cheesy Potato Mini Frittatas

Category   Breakfast - Brunch
Sub Category   Camping
Servings   12
Preptime   10 min./15 min.

1/2 Tbsl canola oil
3 oz (3/4 C) shredded cheddar cheese
1/4 c diced onion
3/4 C shredded hash browns
1/4 C skim milk
6 large eggs
1/2 tsp dried dill or 1 tsp dried chives
1/4 tsp salt
pepper to taste

Preheat oven to 375 degrees. Use canola oil to grease a 12 Cup muffin pan. Place 1 Tbsp cheese, 1 tsp onion and 1 Tbsp potatoes in each cup. Set Aside.
In a bowl, mix milk, eggs, dill or chives, salt and papper. Using an eggbeater or whisk, beat until creamy yellow. Pour 2 - 3 tbsl egg mixture into each muffin cup. Stir each slightly to mix ingredients.
Bake about 15 minutes, until firm and just beginning to brown. Remove from oven. Allow frittatas to stand in muffin pan 3 minutes. Using a narrow spatula, remove from pan. arrange on a heated serving platter. Garnish with parsley and cherry tomatoes. Serve immediately.

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