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Mexican Turkey Frittatas

Mexican Turkey Frittatas

Grab a muffin pan — this no-gluten Mexican frittata recipe is the right way to brunch. Featuring chipotle peppers, fresh cilantro and diced mushrooms baked with eggs and cheese, it clocks in at under 300 calories per serving!

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servings Makes 12 servings 12
preparation time PREP Under 15 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 1 (16-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

Directions

  1. Heat oven to 350°F. Lightly spray 12-cup muffin pan 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.
  2. In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.
  3. 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.

RECIPE NUTRITION INFORMATION

Per Serving

Calories120

Protein17g

Carbohydrates5g

Fiber0g

Sugars4g

Fat3.5g

Cholesterol30mg

Sodium220mg

Saturated Fat2g

MADE WITH

Extra Lean Ground Turkey Breast

Extra Lean Ground Turkey Breast

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Mexican Turkey Frittatas