I don't know about you but the weekend always makes me want to enjoy a bigger or breakfast or brunch. Time for those weekend warriors to get out and train then enjoy a good breaky or brunch. You've got the eggs, the bacon, the pancakes, the omelets, etc. But how about a quicker fix with the same savory taste. These TEX MEX MINI FRITTATAS rock and they are a great brunch item, quick breakfast, or post workout snack. I like to make a bunch for James before a big weekend of training. Try 'em and let me know what other ingredients you'd add!
TEX MEX Mini Fritattas
Olive Oil Spray
2 cups egg substitute ( I used 2 eggs and 1/2 cup egg whites)
1 cup finely shredded cheese (cheddar, mexican, etc). We use the almond cheddar cheese.
1/4 cup drained canned diced green chiles
1/2 cup cherry tomatoes, diced
Preheat oven to 350 F. Lightly mist 8 cups of a nonstick standard muffin tin with the olive oil spray.
divide the egg substitute evenly among the muffin cups (1/4 c in each) Bake for 7-9 mins til almost set.
In a small mixing bowl, mix the cheese, tomatoes, & chiles. Sprinkle the mixture and a little chili pepper evenly over the tops of the frittatas. Bake for 8-10 mins longer or til the egg is no longer runny and the cheese is melted.
Transfer the muffin pan to a cooling rack and allow the frittatas to rest for 2 mins before serving. Add sliced avocado and chalula sauce on top before serving. Then DIG IN!!
Makes 4 (2 frittata) servings
Again, my camera died (I think I need a knew camera, right?!) but they turned out looking similar to these. Just add the avocado and chalula on top.