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Mexican Turkey Frittata
The Biggest Loser® Approved and This is a Gluten Free Recipe
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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.