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.

Recipe printed from http://TheSlowRoastedItalian.com/