Portion Size: 1/8 Slice  Frittata (1/2 cup) or 1 muffin

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 ¼ lb. package Lean Ground Turkey Breast
1 teaspoon cumin
1 tablespoon vegetable oil
1 green pepper, chopped	Wash, trim and chop
2 cups sliced small mushrooms	Wash, trim and slice
1 tablespoon pimentos, finely chopped
2 cups egg substitute or 8 eggs
¼ cup Nonfat milk
¼ cup chopped fresh cilantro	Wash, trim and chop
1 cup shredded low-fat Mexican blend cheese
1/3 cup green onions	Wash, trim and slice thin. (including green tops)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Pre-heat oven to 350°F.
2	Spray 8 large muffin cups with cooking spray.	Or use 9 inch deep cake or pie pan
3	Cook ground turkey as specified on the package
4	Sprinkle with cumin; stir to mix.	Cook to well-done 165°F. as measured by a meat thermometer
5	In large skillet over medium-high heat, add oil, green pepper, mushrooms and pimentos. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.
6	In large bowl, whisk eggs, milk and cilantro until well mixed.
7	Stir in turkey, cheese, mushroom mixture and green onions.
8	Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.	Cook until internal  end temperature is 160 ° degrees F.