Mexican Turkey Frittata

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, choppedWash, trim and chop
2 cups sliced small mushroomsWash, trim and slice
1 tablespoon pimentos, finely chopped
2 cups egg substitute or 8 eggs
¼ cup Nonfat milk
¼ cup chopped fresh cilantroWash, trim and chop
1 cup shredded low-fat Mexican blend cheese
1/3 cup green onionsWash, trim and slice thin. (including green tops)
For gluten free (GF): No changes. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Pre-heat oven to 350°F. 
2Spray 8 large muffin cups with cooking spray. Or use 9 inch deep cake or pie pan
3Cook ground turkey as specified on the package
4Sprinkle with cumin; stir to mix.

 Cook to well-done 165°F. as measured by a meat thermometer
5In large skillet over medium-high heat, add oil, green pepper, mushrooms and pimentos. Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

6In large bowl, whisk eggs, milk and cilantro until well mixed. 
7Stir in turkey, cheese, mushroom mixture and green onions. 
8Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.Cook until internal  end temperature is 160 ° degrees F.

Jacqueline Larson M.S., R.D.N. and Associates