Spinach and Cheese Mini Frittatas

Ingredients

vegetable spray
1 pkg (300 g) frozen chopped spinach, thawed and drained
1 cup (250 mL) small curd cottage cheese
1/4 cup (50 mL) grated parmesan cheese
1/2 cup (125 mL) cheddar cheese, shredded
6 eggs
1/4 cup (50 mL) finely chopped fresh parsley
1 tsp (5 mL)  each dried basil and oregano
1/2 tsp (2 mL) lemon pepper
1/4 tsp (1 mL) hot pepper sauce
to taste salsa

Directions

Line a 12-cup muffin pan (3/4 inch / 7cm) with paper baking cups or spray with vegetable spray. In a medium bowl, combine spinach, cottage cheese, parmesan cheese and cheddar cheese; set aside.

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

Spoon about 1/3 cup (75 mL) mixture into each muffin cup. Bake at 375 F (190oC) for 18-20 minutes or until a knife inserted in the middle of the frittata comes out clean. Let stand for 5 minutes. Carefully run a knife around the edges of cups to loosen frittatas. Serve with salsa.

Makes: 4 servings

Preparation: 10 minutes

Baking: 18 minutes

Standing: 5 minutes

Nutrients per serving:

Calories: 259
Protein: 24.6 g
Carbohydrate: 6.4 g
Fat: 15.3 g