I found this recipe in a cookbook I’ve had forever, but had never made it. It looked fun, easy and good, full of protein and calcium.
It’s small, so you can have three and make it a main dish or have one with bread or fruit and make it a part of a bigger meal. And since there is cottage cheese, the dish isn’t too heavy on eggs, which I liked.
It’s cute, easy and tasty, and will be a part of my egg-dish rotation.
Miniature Mexican Frittatas
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup cottage cheese, drained
- 1/2 cup grated parmesan cheese
- 1/2 (2 ounces) cup shredded cheddar cheese
- 4 eggs
- 1/4 cup milk
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 tablespoons snipped cilantro or 2 tablespoons parsley
- salsa, warmed
- sour cream (optional)
- 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 or parsley.
- Spoon mixture into 12 lightly greased 2 1/2 inch muffin cups.
- Bake uncovered at 375° for 20 to 25 minutes or till eggs are set.
- Let stand 5 minutes.
- Remove from muffin cups.
- Serve with salsa and, if desired, sour cream.