Chicken and Corn Mini Frittatas

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • nonstick cooking spray
  • 4 large eggs
  • 4 Tbsp whole milk
  • 1/4 tsp freshly ground black pepper
  • 7/8 pinch salt
  • 3 Oz thinly sliced Boar's Head® Chipotle chicken breast , diced
  • 4 Tbsp freshly grated Parmesan cheese
  • 1/2 red bell peppers , for color
  • 1/4 Lb canned corn kernels
  • 3 tsp chopped fresh Italian parsley leaves
Preheat the oven to 375 ℉.

Spray mini muffin tin (24 cup/pan) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the chicken, cheese, corn, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Calories
140 Cal
Fat
7.2 g
Carbs
6.2 g
Protein
12 g
Fiber
0.7 g
Sugar
2.3 g
Cholesterol
160 mg
Sodium
310 mg


Nutrients

Fiber     0.7 g
Fat     7.2 g
Sugar     2.3 g
Carbs     6.2 g
Protein     12 g
Calories     140 Cal

Fats

Fat, Poly     1.2 g
Fat, Mono     2.6 g
Fat, Sat     2.6 g
Fat, Trans     0.2 g
Fat, Percent     48 %

Vitamins

Vitamin, K     13 mcg     11 %
Vitamin, A     620 IU     21 %
Vitamin, B12     0.5 mcg     21 %
Niacin     2.2 mg     14 %
Riboflavin     0.3 mg     19 %
Vitamin, C     14 mg     15 %
Vitamin, D     18 IU     3 %
Vitamin, B6     0.2 mg     11 %
Vitamin, E     0.7 mg     4.5 %
Panto, Acid     0.7 mg     14 %
Choline     95 mg     17 %
Thiamin     0 mg     3.9 %

Minerals

Calcium     92 mcg     9.2 %
Phosphorus     150 mg     22 %
Magnesium     16 mg     3.9 %
Copper     0 mcg     4.3 %
Fluoride     2 mcg     50 %
Zinc     0.9 mg     7.8 %
Cholesterol     160 mg     0.3 %
Sodium     310 mg     20 %
Selenium     14 mcg     26 %
Manganese     0.1 mg     0.9 %
Potassium     170 mg     3.5 %
Iron     0.9 mg     12 %