Ww Individual Ham, Cheese And Veggie Frittatas-Ww Points=2

• 1 lb frozen hash brown potatoes, thawed
• 4 large eggs, beaten
• 1 tablespoon nonfat milk
• 1/8 teaspoon table salt, to taste
• 1/8 teaspoon black pepper, to taste
• 2 ounces lean ham, cooked, finely chopped
• 1/8 cup sweet red pepper, finely chopped
• 1/8 cup green pepper, finely chopped
• 2 tablespoons onions, finely chopped
• 1/2 cup low-fat cheddar cheese or 1/2 cup weight watchers shredded reduced-fat cheese

1. Preheat oven to 350u0b0F Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
2. Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.
3. Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.
4. Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.

frozen hash brown potatoes, eggs, nonfat milk, salt, black pepper, lean ham, sweet red pepper, green pepper, onions, lowfat

Taken from www.food.com/recipe/ww-individual-ham-cheese-and-veggie-frittatas-ww-points-2-348187 (may not work)