TEX MEX Mini Fritattas
Ingredients:
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
chili pepper
chalula sauces
avocado slices
Directions:
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.
Happy Friday!
Cheers,
LC
4 comments:
Those are too cute! I love making baked frittattas but mine are usually way bigger than that! LOL
Those look yummy! I used to make lots of frittata type stuff with different mixtures but haven't lately because I found out I'm allergic to eggs! I seem OK if I eat them once in awhile but haven't been eating them as much as I used to. I have to say avocado with eggs is so good, the last time I had eggs was with onion, peppers, avocado, and turkey bacon, YUM.
these are so pretty!! I might have to attempt them!!
Jamie,
You should try using sweet potato instead of egg. You can still mix in some cheese and avocado. I think coconut oil or butter would work along with baking soda, etc. I've made that before!
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