Mexican Miga Frittata with Chipotle Guacamole

One slice of this hearty Mexican breakfast will definitely hold off your hunger until lunch. To make it a little quicker, chop the peppers and onions the night before, cover, and store in the fridge.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Slow Cook: 2 hrs 30 mins (low)
  • Stand: 10 mins

Mexican Miga Frittata with Chipotle Guacamole

Directions

  1. Line a 4-qt. slow cooker with a disposable slow cooker liner; coat liner with cooking spray. For frittata, in prepared cooker combine next seven ingredients (through chili powder). Stir in eggs. Cover and cook on low 2 1/2 hours or until eggs are set (at least 165 degrees F).
  2. Meanwhile, for guacamole, in a medium bowl combine avocados, chipotle pepper, and lime juice. Mash using a potato masher or fork. Cover surface with plastic wrap and chill until ready to serve.
  3. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, 10 minutes. Top servings with cheese and cilantro and serve with guacamole.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Mexican Miga Frittata with Chipotle Guacamole)

  • Per serving:
  • 242 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 284 mg chol. ,
  • 427 mg sodium ,
  • 15 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 13 g pro.
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