Saturday, March 7, 2015

Miniature Mexican Frittatas



Yields: 4 Servings

1 10-oz package frozen chopped spinach, thawed and well-drained
1 cup cottage cheese, drained (oops...I forgot to drain mine...lol...still turned out great, though!)
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese (2 oz)
4 eggs
1/4 cup milk
1 tsp ground cumin
1/4 tsp pepper
2 tbsp snipped cilantro or parsley (I skipped this ingredient)
Salsa
Sour cream

In a medium bowl combine the spinach, cottage cheese, Parmesan cheese and cheddar cheese. In another bowl, stir together the eggs, milk, cumin and pepper. Stir into spinach mixture. Stir in the cilantro or parsley. 

Spoon mixture into 12 lightly greased 2.5-inch muffin cups. Bake, uncovered, in a 375 oven for 20-25 minutes or until eggs are set. Let stand 5 minutes. Remove from muffin cups. Serve with salsa and sour cream.

* Recipe courtesy of Better Homes and Gardens Vegetarian Recipes Cooking For Today

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