Oven baked bites filled with savory lean ham, hatch chilies, sweet peppers and avocados.
This Heart-Check Certified recipe is brought to you by the Hass Avocado Board.
Fiesta Chile and Avocado Mini Frittatas
Calories90 Per Serving
Protein6g Per Serving
Fiber1g Per Serving
|Total Fat||5.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||4 g|
|Dietary Fiber||1 g|
1 vegetable, 1 lean meat, 1/2 fat
6 large eggs (beaten)
1/2 cup 1% fat milk
1/2 teaspoon ground black pepper
1 tablespoon olive oil
4 ounces sliced, extra-lean, low-sodium, uncured ham (finely diced)
1 cup red bell pepper (seeded, finely diced)
1 ripe, fresh avocado (pitted, halved, finely diced)
1.4 cup roasted Hatch chilies (canned)
1/4 cup queso fresco cheese (crumbled)
2 tablespoons cilantro (chopped)
Preheat oven to 375° F. Lightly spray twelve 2 1/2-inch muffin cups with cooking spray.
Whisk eggs, milk and black pepper in medium bowl until blended; set aside.
Heat oil over medium high heat in nonstick pan. Add ham and red pepper and cook for 2 minutes until peppers are soft. Stir ham and peppers along with avocado, chilies, queso fresco and cilantro into egg mixture. Spoon 1/4 cup egg mixture into each prepared muffin cup.
Bake 20 to 23 minutes until frittatas are set in the middle and lightly browned.