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Spinach & Cheese Mini Frittatas

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    Source: www.getcracking.caReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, B9, B12, H, C, E
    MineralsFluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Cooking spray

    2. 1 pkg (300 g) frozen chopped spinach, thawed and drained

    3. 1 pkg

    4. 1 cup small curd cottage cheese

    5. 250 mL

    6. 1/4 cup grated Parmesan cheese

    7. 1/2 cup shredded Cheddar cheese

    8. 125 mL

    9. 6 eggs

    10. 1/4 cup finely chopped fresh parsley

    11. 50 mL

    12. 1 tsp each dried basil and oregano

    13. 5 mL

    14. 1/2 tsp lemon pepper

    15. 2 mL

    16. 1/4 tsp hot pepper sauce

    17. 1 mL

    18. Salsa, to taste

    Instructions Jump to Ingredients ↑

    1. Line 12-cup muffin pan (2-3/4-inch/7 cm) with paper baking cups or spray with cooking spray.

    2. In medium bowl, combine spinach, cottage cheese, Parmesan cheese and Cheddar cheese; set aside.

    3. In small bowl, beat together eggs, parsley, basil, oregano, lemon pepper and hot pepper sauce. Stir egg mixture into spinach mixture.

    4. Spoon about 1/3 cup (75 mL) mixture into each muffin cup. Bake in preheated 375 E F (190 E C) for 18 to 20 minutes or until knife inserted in middle of frittata comes out clean. Let stand for 5 minutes.

    5. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.

    6. Suggestions For a different look, bake the mini frittatas in scalloped tart pans (3-inch/7.5 cm) sprayed with cooking spray before filling.

    7. Cooked mini frittatas may be refrigerated for up to three days or frozen for one month. They are excellent for a lunch bag, party snacks or hors d'oeuvres.

    8. For a complete meal, serve with pasta salad, pita chips and kiwi fruit.

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