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.