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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