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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mini Fajita Frittatas

on December 10, 2013

Mini Fajita Frittatas.jpg

My grandmother taught me you can always recreate a dish, using leftover ingredients, by making a Frittata. I even utilized the leftover shredded cheese, I added the cheese to the egg mixture as well as on top.

This time I thought I would make individual muffin style frittatas. Check it out!

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Mini Fajita Frittatas

My grandmother always told me to never waste anything, just make a frittata with your leftovers.

Equipment: 1 jumbo muffin tin (12 muffin tin is fine too)
Yields: 6 jumbo muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:
3 cups of leftover chicken fajita mixture
12 large eggs, room temperature
1/2 cup shredded Monterey Jack cheese (reserve 1/4 cup for top)

Directions:
Preheat oven to 350 degrees F.
Lightly spray a 6 or 12 cup capacity muffin tin with non-stick spray. In a large mixing bowl, whisk together the eggs.  Add the leftover chicken fajita mixture and combine. Add the egg mixture halfway up into each tin of the greased muffin tin. Sprinkle the reserved shredded cheese over the tops of each one. Bake for 20 minutes. Let cool for 10 minutes. Run a rubber spatula around the outside of each frittata for easy release.

Serve hot or at room temperature. Store in an airtight container or plastic zip-lock bag up to 4 days in the refrigerator.

Recipe For Fajita Spice Blend:
1/4 cup of chili powder
2 tablespoons of Kosher salt
2 tablespoons of Paprika
1 tablespoon of Onion powder
1 tablespoon of Garlic powder
1 tablespoon of Ground Cumin
1 teaspoon of Cayenne pepper

Directions:
Mix all the ingredients together until combined and place into an airtight jar. Store with other spices.

 

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