Spanish-Style Mini Frittatas
These Spanish-Style Mini Frittatas are loaded with chicken chorizo sausage, prosciutto, potatoes, peppers and manchego cheese. A healthy, satisfying breakfast for busy on-the-go mornings. Serves 6 or 2 mini frittatas per person.
olive oil spray 2/3 cup diced cooked potatoes 3 ounces diced chicken chorizo sausage 3 slices prosciutto torn 6 large leggs 6 large egg whites 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup diced roasted red bell pepper or diced piquillo peppers 1/3 cup grated manchego cheese 2 pinches paprika
Preheat your oven to 350° and spray a standard muffin tin with nonstick spray.
Divide the potatoes, chorizo and prosciutto among the cups.
In a mixing bowl, crack 6 eggs and 6 egg whites. Whisk the eggs with the salt, pepper and until beaten and throughly combined.
Next add in the peppers and cheese, stir to combine.
Use a 1/4-cup measuring cup to evenly divide the mixture among the prepared muffin pan.
Bake on the middle rack of your preheated oven for 20 minutes.
Sprinkle with a little paprika before serving.
Serving: 2 frittatas | Calories: 285 kcal | Carbohydrates: 7 g | Protein: 23 g | Fat: 18 g | Saturated Fat: 7 g | Polyunsaturated Fat: 9 g | Cholesterol: 229 mg | Sodium: 856 mg | Fiber: 1 g | Sugar: 2 g