Mini Frittattas & Breakfast Potatoes

Last night, we had breakfast for dinner... broccoli and cheddar mini frittatas and breakfast sweet potatoes. Both recipes come from my Biggest Loser Family Cookbook and both were so good! We all loved them - Kevin even liked the sweet potatoes! (He normally says he hates sweet potatoes). This was a great-tasting, healthy, low-cal meal that was actually quite filling. A great meal, especially during this time of year with the holidays coming up. I'll definitely make these both again. The only thing I'll do differently next time is to chop the peppers and onions into larger pieces... I chopped them into about the same size pieces as my sweet potatoes and most of the peppers and onions got quite charred.

I do have pictures, just haven't uploaded them yet. I'll update once I do.

Broccoli and Cheddar Mini Frittatas


Olive oil spray
1 cup chopped steamed broccoli
2 cups egg substitute
2 ounces (1 cup) finely shredded Cabot's 75% Light Cheddar Cheese, or your favorite low fat cheese

Preheat the oven to 350. Lightly mist 8 muffin tin cups with olive oil spray. Divide broccoli evenly among cups (2 Tablespoons in each). Then divide the egg substitute evenly between cups (1/4 cup in each). Bake for 7-9 minutes, or until almost set. Sprinkle cheese evenly over the tops of the frittatas. Bake for 8-10 minutes longer, or until the egg is no longer runny and the cheese is melted. Transfer muffin tin to a cooling rack and allow to rest for 2 minutes before serving.

Makes 4 (2-frittata) servings

Per serving: 102 calories, 18 g protein, 4 g carbs, 2 g fat, 5 mg cholesterol, 1 g fiber, 362 mg sodium


Breakfast Sweet Potatoes


1 pound sweet potatoes, cut into 1/2" cubes
1/2 cup chopped green bell pepper
3/4 cup chopped onion
1 1/2 teaspoons freshly minced garlic
1 1/2 teaspoons EVOO
1/4 teaspoon paprika
1/8 teaspoon salt
Ground black pepper, to taste
Ground red pepper, to taste

Preheat the oven to 400. Line a large baking sheet with parchment paper (I didn't do this and had no problems sticking). In a medium bowl, combine sweet potatoes, bell pepper, onion, garlic, paprika, EVOO, and salt. Mix to combine. (I just did this on the baking sheet to save a bowl). Transfer to the baking sheet and arrange in a single layer. Bake for 20 minutes. Turn veggies with a spatula and bake another 20-25 minutes, or until the potatoes are tender and the onion and pepper are slightly browned. Season with additional salt and peppers. Serve immediately.

Makes 4 servings.

Per serving: 125 calories, 2 g protein, 25 g carbs, 2 g fat, 0 mg cholesterol, 4 g fiber, 133 mg sodium