MEXICAN TURKEY FRITTATA

By grinder

Ingredients

• 1 {20oz} package Jennie-O Extra Lean Ground Turkey Breast
• 1/4 teaspoon cumin
• 1 tablespoon canola oil
• 1 green pepper, chopped
• 2 cups sliced small mushrooms
• 1 tablespoon chipotle peppers in adobo sauce, finely chopped
• 2 cups egg substitute or 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

Details

Adapted from biggestloser.com

Preparation

Step 1

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. Sprinkle with cumin; stir to mix.

In large skillet over med-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.

Calories 100/Fat 3.5g/Protein 15g/Cholesterol 30mg/Carbs 2g/Sodium 140mg/Fiber 0g/Sat Fat 1.5g/Sugars 1g