Sunday, February 27, 2011
Sunday, February 20, 2011
Start with a muffin pan and crush up one plain melba toasts per muffin cup. Then mix 100% Liquid Egg-Whites (2.5 oz per cup) with your preferred spices (I like basil, onion powder, garlic powder, black pepper and crushed rock salt). Next toss in 1.5 oz of chopped tomatoes and a sprinkling of Hatch, New Mexico green chili or anything else you want to add some heat.
Now here's where it gets a bit risky for anyone trying to follow a protocol that does not allow for proteins to be mixed in the same meal. We took 2 strips of extra-lean Jenny-o Turkey Bacon and microwaved them for 1 minute at a time (a total of 3 minutes). Surprisingly they come out crunchy after you pat them off and let them sit a bit. Crunch those up into bacon bits and add them into the mixture. I found that one strip is enough for two muffin cups so I saved the second strip to enjoy on the side.
Bake at 350 degrees for 20-25 minutes and each muffin frittata comes out crispy and tasting seriously sinful. I added some Macayo sauce because I love to kick up the spice an extra notch but that is entirely optional. Pair it with some Little Cutie oranges and you've got yourself a delicious breakfast, brunch or meal anytime!
Here are the nutritional stats: