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Muffin Style U.S. Potato Egg Frittata

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Potato Type: Russet



Prep Time

10 Mins

Cook Time

10 Mins


Serves 4


  • 200gm Fresh U.S. Russet Potatoes (Peel and cut into cubes)
  • 6 nos Egg (Crack and mix)
  • 20gm Capsicum red (small dices)
  • 20gm Capsicum green (Small dices)
  • 20gm Mushroom button (small dices)
  • 20gm Onion white (Small dices)
  • 5gm Salt
  • 2gm Pepper
  • 10ml Cooking Oil

Miso Hollandaise

  • 70gm Readymade Hollandaise sauce
  • 30gm Miso Paste
  • 2gm Sesame seed


  1. Standby a medium size mixing bowl. Add the hollandaise sauce, miso paste and sesame seed. Mix well.
  2. Preheat a medium size pan. Add the oil and sautéthe U.S. Russet potato cubes, capsicum, mushroom and onion. Sautéfor 5 minutes and add the seasoning.
  3. Preheat the oven to 356°F (180°C). Pre heat the muffin tray inside the oven. Removed the muffin tray once it’s pre-heat. Brush the tray with oil. Add the vegetables fillings inside the half of the muffin tray. Then add the egg wash to the tray until its 3⁄4 full.
  4. Baked inside the oven for 8-10 minutes. The egg should raise its size when it’s fully cooked.
  5. Transfer into a serving plate. Served with Miso Hollandaise.


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