Muffin Pan Fritatta's from the Biggest Loser

I saw these on the Biggest Loser this week, and cannot wait to try them!  I don't know why I never thought to make fritattas in a muffin pan before?  Dolvett made two different kinds on the show.  I'm posting both recipes here for my reference, and will update when I try them..  I'll probably make a less healthy version for my boys too.

Update - mine are not nearly as large as in the photo here, but they are good!


Mexican Turkey Fritatta

Nutritional Information:
Calories 100 Fat 3.5g
Protein 15g Cholesterol 30mg
Carbohydrates 2g Sodium 140mg
Fiber 0g Saturated Fat 1.5g
Sugars 1g

Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¼ teaspoon cumin
1 tablespoon vegetable 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
¼ cup milk
¼ cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
⅓ cup green onions
Mexican Turkey Frittata (Continued) 3 of 3

Directions:
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.

Veggie Fritatta with Turkey Bacon

Nutritional Information
Calories 70 Fat 3g
Protein 8g Cholesterol 15mg
Carbohydrates 3g Sodium 190mg
Fiber 1g Saturated Fat 1g
Sugars 2g

Ingredients
1 (8-ounce) package JENNIE-O® Uncured Turkey Bacon
1 tablespoon vegetable oil
½ cup finely chopped red pepper
½ cup finely chopped green pepper
1 cup thinly sliced mushrooms
1 cup finely chopped asparagus
2 cups egg substitute or 8 eggs
¼ cup milk
1 tablespoon chopped fresh parsley
1 cup shredded low-fat Swiss cheese
⅓ cup thinly sliced green onions

Directions:
Heat oven to 350°F. Mist 12 muffin cups with cooking spray. Cook turkey bacon as specified on the package. Cut into
½-inch pieces and set aside.
In large skillet over medium-high heat, add oil, red and green pepper, mushrooms and asparagus. Cook 5 minutes,
stirring occasionally, until vegetables are cooked.
In large bowl, whisk eggs, milk and parsley until well mixed. Stir in bacon, cheese, mushroom mixture and green onions.
Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.


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