Mexican Turkey Frittata
- Number of Servings: 15
Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast¼ teaspoon cumin1 tablespoon vegetable oil1 green pepper, chopped2 cups sliced small mushrooms1 tablespoon chipotle peppers in adobo sauce, finely chopped2 cups egg substitute or 8 eggs¼ cup milk¼ cup chopped fresh cilantro1 cup shredded low-fat Mexican blend cheese⅓ cup green onionsMexican Turkey Frittata (Continued) 3 of 3
Heat oven to 350°F. Mist 12 muffin cups 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 ¾ full. Bake 20 minutes or until set.
Serving Size: Makes 15 frittatas
Number of Servings: 15
Recipe submitted by SparkPeople user JLS523.
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 ¾ full. Bake 20 minutes or until set.
Serving Size: Makes 15 frittatas
Number of Servings: 15
Recipe submitted by SparkPeople user JLS523.
Nutritional Info Amount Per Serving
- Calories: 105.4
- Total Fat: 4.4 g
- Cholesterol: 121.7 mg
- Sodium: 127.4 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.2 g
- Protein: 14.4 g
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