Amount Per Serving
calories 269
% Daily Value *
Total Fat 15 g 23 %
Saturated Fat 5 g 27 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 263 mg 88 %
Sodium 680 mg 28 %
Potassium 196 mg 6 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 2 g 8 %
Sugars 7 g
Protein 25 g 50 %
Vitamin A 17 %
Vitamin C 20 %
Calcium 17 %
Iron 14 %
Preheat oven to 400ºF. Mist a 12-count muffin tin with cooking spray.
In a medium skillet on medium-low, heat oil. Add potatoes, onion and salt and sauté for about 10 minutes, stirring occasionally, until vegetables are tender. Add sausage, garlic and tomatoes and and sauté for 2 minutes more. Divide mixture among muffin tins and allow to cool for about ?10 minutes.
In a medium bowl, whisk together eggs and yogurt. Stir in cheese, basil and pepper. Divide ?evenly among muffin cups. Bake for ?20 minutes, until puffed and set.
Remove from oven and let cool for about 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet. Freeze until firm, about 2 hours, then transfer to a large zip-top freezer ??bag. Return to freezer until ready ?to serve, up to 1 month.
To serve, preheat oven to 400ºF. Place frozen frittatas on a rimmed baking sheet misted with cooking spray and bake for 20 minutes, until heated through. A microwave may also be used, if desired. Frittatas can also ?be eaten cold; defrost overnight in ?the refrigerator.
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