Tex-Mex Mini-Frittatas (Low Calorie)

Olive Oil Spray
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.

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