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Spinach and Cheese Mini Frittatas
Yield: 4 servings
Ingredients:
vegetable spray
300 g frozen chopped spinach, thawed and drained
250 ml small curd cottage cheese
50 ml grated Parmesan Cheese
125 ml shredded Cheddar Cheese
6 eggs
50 ml finely chopped fresh parsley
5 ml each dried basil and oregano
2 ml pepper
1 ml hot pepper sauce
salsa, to taste
Method:
1. LIne a 12-cup muffin pan with paper baking cups or spray with vegetable spray.
2. In a medium bowl, combine spinach, cottage cheese, Parmesan cheese and Cheddar cheese; set aside.
3. In a small bowl, beat together eggs, parsley, basil, oregano, pepper, and hot pepper sauce.
4. Stir egg mixture into spinach mixture.
5. Spoon about 75 ml mixture into each muffin cup.
6. Bake at 190oC (375oF) 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 edge of cups to loosen frittatas. Serve with salsa. |