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, 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. |
Posted in Breakfast and Egg Recipes, Breakfast Entree
