Mexican Turkey Frittata

Grab a muffin pan — this no-gluten Mexican frittata recipe is the right way to brunch. Featuring chipotle peppers, fresh cilantro and diced mushrooms baked with eggs and cheese, it clocks in at under 300 calories per serving!
Got the idea to make these from The Biggest Loser (featuring Jennie-O Ground Turkey). We thought the chipotle was going to make them kinda spicy, but it didn’t. We’ve made some modifications since first posting this, and I think we got it just to our liking. Great topped with spicy salsa too!

 

ingredients

16 oz lean ground turkey breast
1/4 tsp cumin
1 Tbsp vegetable oil
1 red pepper, chopped
2 cups sliced small mushrooms
1 Tbsp chipotle peppers in adobo sauce, finely chopped (about 1 pepper)
8 eggs
1/4 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup green onions

 

preparation

Heat oven to 350°F. Lightly spray 12-cup muffin pan with cooking spray. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately 3/4 full. Bake 20 minutes or until set.

 

yields

12 servings

 

source

Jennie-O (featured on The Biggest Loser)

 

nutrition

Calories 120, Fat 3.5g, Protein 17g, Cholesterol 30mg, Carbohydrates 5g, Sodium 220mg, Fiber 0g, Saturated Fat 2g, Sugars 4g

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