Spinach and Cheese Mini Frittatas

  • Serves: 4
  • Cooking Time: 18 MINS
  • Total Calories: 259 CALS

Nutrients per serving:

  • Protein: 24.6g
  • Fat: 15.3g
  • Carbohydrate: 6.4g

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.

Preparation: 10 minutes

Baking: 18 minutes

Standing: 5 minutes

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