Mini Mexican Frittatas Weight Watchers
Say hello to your new go-to breakfast: Mini Mexican Frittatas, a Weight Watchers-friendly recipe that's brimming with vibrant flavors and wholesome ingredients! These individually portioned egg bites combine fluffy eggs and egg whites with a medley of fresh veggies like red and green bell peppers, red onion, and juicy cherry tomatoes. Black beans and a hint of jalapeño add a satisfying, spicy twist, while a sprinkle of reduced-fat Mexican cheese blend and fragrant cilantro seal the deal on this savory treat. Perfectly baked in a muffin tin for effortless prep and portion control, these frittatas are low in calories, packed with protein, and naturally gluten-free. Ready in just 35 minutes, they make a deliciously portable breakfast, post-workout snack, or light lunch option. Store them in the fridge for quick, healthy eating all week long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 4 large Egg whites
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 0.5 medium, diced Red onion
- 8 halved and diced Cherry tomatoes
- 0.5 cup, rinsed and drained Canned black beans
- 1 small, finely chopped Jalapeño
- 0.5 cup Shredded reduced-fat Mexican cheese blend
- 0.25 cup, chopped Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 spray, as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a 12-cup muffin tin with non-stick cooking spray.
In a large mixing bowl, whisk together the eggs and egg whites until fully combined and slightly frothy.
Add the diced red bell pepper, green bell pepper, red onion, cherry tomatoes, black beans, jalapeño, shredded cheese, cilantro, salt, and black pepper to the egg mixture. Stir until all ingredients are evenly distributed.
Evenly pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Carefully transfer the muffin tin to the preheated oven and bake for 18-20 minutes, or until the frittatas are puffed up and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the frittatas to cool for about 5 minutes before gently loosening each one with a knife or small spatula.
Serve warm or let cool completely and store in an airtight container in the refrigerator for up to 4 days. These frittatas can be reheated in the microwave for a quick breakfast or snack.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 17.6 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 687 mg | 53% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2119 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
