Ingredients:
- 4 large eggs
- 1/4 cup low-fat milk
- 1/4 cup fat-free chucky salsa, drained
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/4 tsp. cumin
- pinch salt
- pinch freshly ground black pepper
Makes 6 Servings (1 frittata per serving)
- Preheat the oven to 350 F. Line 6-cup muffin pan with foil liners.
- Whisk together eggs, milk, salsa, cheese, cumin, salt, and pepper in a medium bowl. Ladle about 1/4 cup of egg mixture into each prepared muffin cup.
- Bake until fritattas puff up and edges are golden, about 20 minutes.
WW POINTS VALUE: 2 pts.
Note: This recipe appears in the WW Family Meals Cookbook. These egg dishes are a compliment to Mexico with all the flavors combined in baked eggs. These frittatas are fluffy and delicious. I added the salt and pepper because I don't like bland food. If you don't have salsa on hand, use diced tomatoes and jalapeno peppers and the frittatas will be just as tasty. You can make these frittatas on the weekend and enjoy them for breakfast during the week instead of having doughnuts on-the-go.
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