Mini Mexican Frittatas Weight Watchers Recipes
MINI FRITTATAS
Muffin-sized perky spinach frittatas. They are fun to make and even the kids love them! Accompany this dish with tortilla chips and salsa - makes for a great treat! Use egg substitute in place of the eggs to make this an even healthier treat.
Provided by Sparkles
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
- In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
- In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
- Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 8.2 g, Cholesterol 231.7 mg, Fat 19.2 g, Fiber 1.7 g, Protein 22.9 g, SaturatedFat 10.2 g, Sodium 565.3 mg, Sugar 2.2 g
MINI MEXICAN FRITTATAS WEIGHT WATCHERS
Make and share this Mini Mexican Frittatas Weight Watchers recipe from Food.com.
Provided by chris_tam
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Spray the cups of a 6 cup muffin pan lightly with nonstick spray.
- Whisk the eggs, milk, salsa, cheese, cumin, and salt together in a mudium bowl. Ladle the mixture evenly into the muffin cups.
- Bake until the egg mixture puffs up and the edges are golden brown, about 20 minutes. Remove the pan from the oven, run a butter knife around the edge of each cup, and lift the frittatas out.
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- In a large bowl, whisk together eggs, milk, cumin, and pepper. Stir in beans, tomatoes, chiles, and 1/2 cup cheese.
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