16 egg whites
2 ounces 2% Mexican cheese blend (I used Lucerne brand)
salt and pepper, to taste
Preheat oven to 350°. Lightly mist 8 cups of a non-stick muffin pan with the olive oil spray.
Put 2 egg whites in each muffin cup, sprinkle with pinch of salt and pepper. Bake for 8-10 minutes, or until almost set.
In a small mixing bowl, mix the cheese and chiles. Spoon the mixture evenly over the tops of the frittatas. Bake for 8 to 10 minutes longer, or until the egg is no longer runny and the cheese is melted. Transfer the muffin tin to a cooling rack and allow the frittatas to rest for 2 minutes before serving.
Recipe printed from http://TheSlowRoastedItalian.com/
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