Healthy Mini Mexican Frittata Recipe
These mini frittatas are a perfect healthy breakfast or snack.
Servings: 12
Calories: 62kcal
Ingredients
- Cooking spray
- 6 large eggs
- 6 egg whites
- 1 cup frozen sweet peppers defrosted (or fresh chopped fine)
- ¾ cup frozen corn defrosted (canned is fine also)
- 1 teaspoon salt
- ½ teaspoon onion powder
- 1 Tablespoon hot sauce more/ less depending on how much you like
- ½ cup shredded 2% milk Mexican cheese cheddar can be substituted
- 2 teaspoons dried parsley
- sour cream and salsa for serving
Instructions
- Preheat oven to 350 degrees.
- Spray a non stick muffin tin with cooking spray. Make sure every inch of the cups are coated.
- In a medium size bowl, whisk eggs and egg whites. Mix in salt, onion powder, hot sauce, peppers, corn and cheese.
- Divide egg mixture amongst the 12 cups. Sprinkle with parsley.
- Bake for 18 to 22 minutes or until eggs are puffy and a toothpick comes out clean.
- Let cool for five to 10 minutes. Run a plastic knife around each cup to loosen eggs. Carefully remove with a plastic spatula.
- Serve with sour cream and salsa on the side.
- Store leftovers wrapped in the fridge. Frittatas can be reheated in microwave for 30 to 60 seconds.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 309mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 517IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 1mg