Tex-Mex Mini-Frittatas
- Number of Servings: 4
Ingredients
Olive Oil Spray2 cups egg substitute1 cup finely shredded light cheddar cheese1/4 cup drained canned diced green chiles
Preheat oven to 350 F. Lightly mist 8 cups of a nonstick standard muffin tin with the olive oil spray.
divide the egg substitute evenly among the muffin cups (1/4 c in each) Bake for 7-9 mins til almost set.
In a small mixing bowl, mix the cheese & chiles. Sprinkle the mixture evenly over the tops of the frittatas. Bake for 8-10 mins longer or til the egg is no longer runny and the cheese is melted.
Transfer the muffin tim to a cooling rack and allow the frittatas to rest for 2 mins before serving.
Makes 4 (2 frittata) servings
Number of Servings: 4
Recipe submitted by SparkPeople user IRISHRUTTER.
divide the egg substitute evenly among the muffin cups (1/4 c in each) Bake for 7-9 mins til almost set.
In a small mixing bowl, mix the cheese & chiles. Sprinkle the mixture evenly over the tops of the frittatas. Bake for 8-10 mins longer or til the egg is no longer runny and the cheese is melted.
Transfer the muffin tim to a cooling rack and allow the frittatas to rest for 2 mins before serving.
Makes 4 (2 frittata) servings
Number of Servings: 4
Recipe submitted by SparkPeople user IRISHRUTTER.
Nutritional Info Amount Per Serving
- Calories: 61.8
- Total Fat: 0.0 g
- Cholesterol: 1.3 mg
- Sodium: 264.6 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.1 g
- Protein: 12.1 g
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