This flavorful egg and turkey frittata recipe will wake up your taste buds. This delicious Mexican Frittata is made with ground turkey, peppers, mushrooms, Mexican blend cheese and cilantro for a fast-filling breakfast. This recipe is 170 calories per serving and gluten free!
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
tablespoon vegetable oil
green bell pepper, chopped
cups sliced small mushrooms
tablespoon chipotle peppers in adobo sauce, finely chopped
cups egg substitute or 12 eggs
cup chopped fresh cilantro
cup shredded low-fat Mexican blend cheese
cup sliced green onions
Heat oven to 350°F.
Mist 8 x 8-inch baking dish 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 baking dish. Bake 30 to 40 minutes or until set.