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.
Ingredients
- 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
Instructions
- Preheat your oven to 350℉ (or 180℃) 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.
TO STORE AND REHEAT:
- Allow the mini frittatas to cool completely before storing in an airtight container.
- Wrap in paper towel and microwave until warm - about 1 minute.
Nutrition
Serving: 2frittatas | Calories: 285kcal | Carbohydrates: 7g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 229mg | Sodium: 856mg | Fiber: 1g | Sugar: 2g