Mini Mexican Frittatas Weight Watchers Recipes

MINI MEXICAN FRITTATAS WEIGHT WATCHERS

Steps:

• Preheat the oven to 350°F Spray the cups of a 6 cup muffin pan lightly with nonstick spray.
• Whisk the eggs, milk, salsa, cheese, cumin, and salt together in a mudium bowl. Ladle the mixture evenly into the muffin cups.
• Bake until the egg mixture puffs up and the edges are golden brown, about 20 minutes. Remove the pan from the oven, run a butter knife around the edge of each cup, and lift the frittatas out.

WW INDIVIDUAL HAM, CHEESE AND VEGGIE FRITTATAS-WW POINTS=2

Steps:

• Preheat oven to 350°F Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
• Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.
• Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.
• Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.

MINIATURE MEXICAN FRITTATAS

Steps:

• In a medium bowl combine the spinach, cottage cheese, Parmesan cheese, and cheddar cheese.
• In another bowl stir together the eggs, milk, cumin, and pepper.
• Stir into spinach mixture.
• Stir in the cilantro or parsley.
• Spoon mixture into 12 lightly greased 2 1/2 inch muffin cups.
• Bake uncovered at 375 degrees for 20 to 25 minutes or till eggs are set.
• Let stand 5 minutes.
• Remove from muffin cups.
• Serve with salsa and, if desired, sour cream.

SIMPLY BAKED MINI FRITTATAS

Steps:

• Preheat the oven to 375 degrees.
• Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.
• Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.
• Stir in the ham, cheese, and parsley.
• Fill prepared muffin cups almost to the top with the egg mixture.
• Bake until the egg mixture puffs and is just set in the center, about 10 to 15 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.