Serves a Crowd

Mini Southwestern Frittatas

May 22, 2010
2 Ratings
  • Serves 12 Mini Frittatas
Author Notes

My husband and I LOVE breakfast and brunch food. We're both pretty carb intolerant, so protein, whole grains, complex carbs and lots of fruits and vegetables are what you will find the most of in the kitchen and on our table. So this is the perfect morning meal. This can easily be made into a low calorie meal, too - one that you will make over and over again! Just use eggs substitute, fat-free half and half and low-fat cheese. —vivisue

What You'll Need
  • 8 eggs
  • 1/4 cup milk
  • 1 1/2 teaspoons salt
  • 1t teaspoons fresh cracked pepper
  • 1/8 teaspoon hot sauce
  • 1/2 cup roasted chopped green chiles
  • 2 tablespoons sauteed chopped onion
  • 1/2 cup chopped tomato, seeded and drained
  • 1 cup grated cheddar cheese
  • 1/2 cup chopped fresh spinach
  1. With a whisk, beat eggs, cream, salt, pepper and hot sauce until blended thoroughly and fluffy with air. Add all other ingredients except for 1/2 cup of cheese. Pour evenly into muffin tin cups. Top each cup with a little of the remaining cheese. Bake for 16-18 minutes at 375F. Serve with some good crusty whole-grain bread or fresh cantaloupe slices.

See what other Food52ers are saying.

  • Roger Dube
    Roger Dube
  • vivisue
  • moka
  • HeritageCook

7 Reviews

Roger D. March 15, 2015
Is the milk in the list a substitute for the cream in the instructions, or is it a preference?
vivisue March 16, 2015
The milk was just what I had on hand. I would have used cream, had I had any. :D Enjoy!
vivisue August 13, 2011
Gosh, sorry! It should be about 375F degrees.
moka August 13, 2011
What temp does the oven need to be?
vivisue August 12, 2011
Thanks! I don't think you will find there has been any compromise. They make great snacks, too!
moka August 12, 2011
I am constantly looking for healthy, delicious recipes that don't sacrifice flavor for the sake of "health-food." This one looks right up my alley; can't wait to try it!
HeritageCook October 1, 2010
These look absolutely delicious and I can't wait to make them!