Mexican Mini-Frittatas with Chorizo and Cotija
A portable egg frittata loaded with fresh veggies, lean chorizo, cilantro, and cotija... Mexican Mini-Frittatas with Chorizo and Cotija are delicious, quick and easy, and re-heat beautifully for breakfast or lunch on your busiest days!
Click to rate!
Ingredients
- 1 small Mexican grey squash or zucchini - cut in 1" pieces
- 1 small red bell pepper - stemmed, seeded, cut in 1" pieces
- 1-2 jalapeno peppers - stemmed, seeded, cut in pieces
- ½ cup cilantro leaves - woody stems removed
- 4 ounces lean chorizo - (see notes)
- 2 ounces cotija - grated (see notes)
- 9 eggs
- ⅓ cup coconut creamer or half n half - (see notes)
- ½ teaspoon sea salt
- a few grinds pepper
Instructions
- Preheat oven to 375 degrees (350 convection bake). Spray muffin pan(s) with non-stick cooking spray.
- Add the squash and bell pepper to the bowl of a food processor. Pulse a few times until minced (no big pieces). Add to a strainer placed over a bowl.
- Add the jalapeno and cilantro to the bowl of the processor. (No need to rinse). Pulse until minced. Scrape into the strainer with the bell pepper and squash.
- Brown the chorizo in a non-stick saute pan. If it's super lean, you may want to add a drizzle of olive oil. Drain well.
- Remove as much moisture from the veggies as possible before adding to a dry mixing bowl. Add the cooled and drained chorizo, and the grated cheese. Mix together with a fork.
- Divide the solids between 12 cups (approximately 1/4 cup each). Pour egg mixture over each one to cover the solids.
- Bake 20 minutes until set and golden brown. Enjoy immediately, or refrigerate and re-heat for later!
Notes
As I mention in the post, you want a good quality mince (looks like firm, lean ground meat), not the orange fat in a tube. You can find chicken (my preference), pork, and beef at many markets in the U.S.
I love the salty tang of cotija (it reminds me a bit of feta), but you can substitute your favorite cheese, or omit for a dairy-free option.
We use coconut creamer (not coconut milk) in place of half n half or light cream. This is a personal preference as we limit dairy and it has fewer calories. The consistency is similar to half n half. You can also use milk or nut milk (not sweetened).
Removing moisture from the ingredients prior to combining with the eggs is important to the texture of the final product.
Using a full-flavored cheese means you can use less!
Variations:
- Zucchini, Italian sausage, mushroom, parmesan or romano cheese
- Spinach, crumbled bacon, mushroom, swiss cheese
- Zucchini, mushroom, red pepper, feta cheese
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com