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Muffin Style U.S. Potato Egg Frittata

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Print Recipe
Total Time20 Mins
Prep Time10 Mins
Cook Time10 Mins
ServingsServes 4
Potato Type: Russet

Dish

Appetizer

Prep Time

10 Mins

Cook Time

10 Mins

Serving

Serves 4

Ingredients

  • 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

Preparation

  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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Nutrition Facts Per Serving

Calories

273

Fat

20.4g

Carbohydrates

9.6g

Fiber

1.7g

Protein

12.1g

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