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Fiesta Chile and Avocado Mini Frittatas

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Hass Avocado Board Fiesta Chile and Avocado Mini Frittatas
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Fiesta Chile and Avocado Mini Frittatas

Nutrition Facts

Fiesta Chile and Avocado Mini Frittatas

CaloriesCalories

90 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

1g Per Serving
×
Calories 90
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
Cholesterol 115 mg
Sodium 170 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 6 g

Dietary Exchanges
1 vegetable, 1 lean meat, 1/2 fat

Ingredients

Servings   12   Serving Size   1 frittata

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 375° F. Lightly spray twelve 2 1/2-inch muffin cups with cooking spray.
  2. Whisk eggs, milk and black pepper in medium bowl until blended; set aside.
  3. 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.
  4. Bake 20 to 23 minutes until frittatas are set in the middle and lightly browned.
 

Nutrition Facts

Fiesta Chile and Avocado Mini Frittatas

CaloriesCalories

90 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

1g Per Serving
×
Calories 90
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
Cholesterol 115 mg
Sodium 170 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 6 g

Dietary Exchanges
1 vegetable, 1 lean meat, 1/2 fat

Ingredients

Servings   12   Serving Size   1 frittata

  • 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)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 375° F. Lightly spray twelve 2 1/2-inch muffin cups with cooking spray.
  2. Whisk eggs, milk and black pepper in medium bowl until blended; set aside.
  3. 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.
  4. Bake 20 to 23 minutes until frittatas are set in the middle and lightly browned.
 

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