Mexican Turkey Frittata

Mexican Turkey Frittata

This is a Gluten Free Recipe and Biggest Loser® Approved

Makes 12 servings 12
Prep time Under 15 minutes PTM
Total time Less than 1 hour PTM
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Nutritional Information

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


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


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.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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