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Mini-Frittatas With Green Chile And Pasta

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Ingredients

Adjust Servings:
3 cups cooked macaroni, drained
3/4 cup half-and-half cream
12 ounces monterey jack pepper cheese, shredded
6 eggs
1 (4 1/2 ounce) can chopped green chilies
3/4 cup chopped ham
2 scallions, both green and white parts, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Nutritional information

232.3
Calories
122 g
Calories From Fat
13.6 g
Total Fat
7.5 g
Saturated Fat
128.4 mg
Cholesterol
364.4 mg
Sodium
12.6 g
Carbs
0.8 g
Dietary Fiber
1.1 g
Sugars
14.7 g
Protein
1492g
Serving Size

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Mini-Frittatas With Green Chile And Pasta

Features:
    Cuisine:

    Green chile and Pepper Jack Cheese will change your mind when it comes to the traditional Frittatas!

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Mini-Frittatas With Green Chile and Pasta, Green chile and Pepper Jack Cheese will change your mind when it comes to the traditional Frittatas!, Green chile and Pepper Jack Cheese will change your mind when it comes to the traditional Frittatas!


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    Steps

    1
    Done

    Preheat Oven @ 350. Coat a 12 Cup Muffin Pan or 2 Six Cup Pans.

    2
    Done

    in a Medium Pot Add Macaroni and Half and Half,Warming Over Medium Heat.add Cheese,Stirring Constantlyto Incorporate Noodles Into Cheese Sauce,About 4-5 Minutes.

    3
    Done

    Evenly Add Cheese and Noodles Into Each Greased Muffin Cup,Filling About 2/3 of the Way.in a Large Bowl Add the Eggs and Beat Until Frothy.add the Chopped Ham,Green Chiles,Scallion,Salt and Pepper Mix Until Combined.

    4
    Done

    Pour the Egg Mixture Onto the Muffin Cups Over the Pasta Until Nearly Full.place in Preheated Oven and Cook Until Puffy and Eggs Are Cooked Through, About 20-25 Minutes.remove from Oven. Gently Use a Butter Knife Around the Inside Edges of the Muffin Cups to Pry Frittatas Out of the Pan. Serve.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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