Miniature Mexican Frittatas

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)┬ácup 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)


  1. In a medium bowl combine the spinach, cottage cheese, Parmesan cheese and cheddar cheese.
  2. In another bowl stir together the eggs, milk, cumin and pepper.
  3. Stir into spinach mixture.
  4. Stir in the cilantro or parsley.
  5. Spoon mixture into 12 lightly greased 2 1/2 inch muffin cups.
  6. Bake uncovered at 375┬░ for 20 to 25 minutes or till eggs are set.
  7. Let stand 5 minutes.
  8. Remove from muffin cups.
  9. Serve with salsa and, if desired, sour cream.