Preheat the oven to 350 Degrees. Lightly mist 8 cups of a nonstick standard muffin tin with the olive oil spray.
Divide the egg substitute evenly among the muffin cups (1/4 cup in each). Bake for 7 to 9 minutes, or until almost set.
In a small mixing bowl, mix the cheese and chilies. Sprinkles the mixture evenly over the tops of the frittatas. Bake for 8 to 10 minutes longer, or until the egg is no longer runny and the cheese is melted. Transfer the muffin tin to a cooling rack and allow the frittatas to rest for 2 minutes before serving.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 4.2mg||1 %|
|Sodium 342.6mg||12 %|
|Potassium 433.1mg||11 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.3g|
|Protein 18.6g||27 %|
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Calories per serving: 132
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