Miniature mexican frittatas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Chopped spinach -- thawed |
| Drained | ||
| 1 | cup | Cottage cheese, lowfat -- |
| Drained | ||
| ½ | cup | Grated Parmesan cheese -- or |
| Less | ||
| ½ | cup | Shredded cheddar cheese -- |
| Low-fat | ||
| 4 | Eggs | |
| ½ | cup | Milk |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Fresh cilantro -- snipped |
| ½ | cup | Salsa -- warmed |
| Sour cream -- optional | ||
Directions
TIMES: (5 prep, 20-25 bake, 5 stand) 1. 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.
2. Spoon mixture into 12 lightly greased 2-½-inch muffin cups.
Bake uncovered, in a 375F oven for 20 to 25 minutes or till eggs are set. Let stand S minutes. Remove from muffin cups. Serve with salsa and optional sour cream.
Variations: Recipe can be halved. Use Raichlen's Coriander Cohort: equal parts of cumin, pepper and coriander seed.
~-[mcRecipe/patH 24 Au 96]
Recipe By : BH&G Cooking for Today: Vegetarian Recipes 1993:30 From: