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!
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)
1/4 cup milk
1/4 cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
1/3 cup green onions
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.
Top with salsa and enjoy!
Calories 120, Fat 3.5g, Protein 17g, Cholesterol 30mg, Carbohydrates 5g, Sodium 220mg, Fiber 0g, Saturated Fat 2g, Sugars 4g