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