Green Chile Frittata Muffins with Arugula & Strawberry Salad


1 tbsp. olive oil

1/2 cup chopped red bell pepper

1/4 cup roasted Applegate sliced turkey lunch meat

3 green chiles roasted and diced

5 large eggs

4 large egg whites

1/3 cup milk

1/3 cup all-purpose flour

1/3 cup shredded cheddar cheese

1/2 tsp. salt

Pepper to taste

1/4 cup cotija cheese

1 package Lucky’s Market arugula

1 pound strawberries

Optional: Salad dressing of your choice, olive oil and balsamic vinegar, or balsamic glaze to drizzle over the arugula and strawberries.


Spray a muffin tin with olive oil. Set oven to 350 degrees F.

In a bowl, whisk the eggs and egg whites together. Add the milk, flour, salt, and pepper and stir until ingredients are blended together. Chop veggies and turkey.

Brush peppers with olive oil. Turn grill to medium high and cook peppers for roughly 3 minutes a side until skin has browned. Remove, let cool. Peel skin off peppers and dice them. Or, to simplify things, buy pre-roasted green chiles.

Add vegetables, green chiles and turkey to egg mix. Stir in cheddar cheese. Pour into muffin pan. Place in oven and cook for approximately 20 minutes, until mini quiches are taut on top. Remove from oven and sprinkle with cotija cheese.

Wash strawberries, remove tops and slice. To each plate add arugula. Top with strawberries and drizzle with dressing of your choice.