Individual Bacon, Cheese & Veggie Frittata


  • Cooking Spray
  • 1 pound frozen hash brown potatoes thawed
  • 4 large eggs beaten
  • 1 Tbsp fat-free skim milk
  • Salt and Pepper to taste
  • 2 Tbsp of Bacon Pieces
  • 1/8 cup of green peppers finely chopped
  • 1/8 cup of red peppers finely choopped
  • 1/8 cup red onion finely chopped
  • 1/2 cup low fat shredded cheddar cheese


  1. Preheat oven to 350.
  2. Coat 8 muffin tin holes with cooking spray.
  3. Spread potatoes around the bottom and press potato up the sides of each muffin hole; place in oven and cook for 10 minutes.
  4. Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper.
  5. Add bacon, peppers, onion and cheese to bowl. Mix to combine all ingredients.
  6. Remove potatoes from oven and press potatoes down firmly with spoon (I found my fingers to work better than spoon) so that they are spread out like mini pie crusts. Potatoes should cover bottom and sides of each hole.
  7. Pour approximately 1/4 cup of egg mixture into the center of each muffin hole.
  8. Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, approximately 15 minutes.
  9. Remove from oven and let sit for about 5 minutes before serving.

Recipe Notes

Yields 1 frittata per serving.
Weight Watchers PointsPlus Value: 3 points each.