Monday, November 7, 2011

Mini Mexican Frittatas

These are quick, easy, and you probably already have all of the ingredients on hand. 

Halving the recipe works fine - I made this for my mom and myself tonight

Mini Mexican Frittatas
-Better Homes and Gardens: Vegetarian Recipes

1 10 oz frozen chopped spinach, thawed and drained
1 C cottage cheese
1/2 C grated Parmesan cheese
1/2 C shredded cheddar cheese

4 eggs
1/4 C milk
1 tsp cumin
fresh snipped cilantro or parsley

Turn the oven on to 375 and lightly grease a muffin pan. Mix the spinach and cheeses in a bowl. Separately mix the eggs, milk, and spices. Combine the two mixtures. 

Spoon the mixture into 12 muffin cups and back for about 25 minutes. If the eggs are not quite set or if you like your eggs well done, feel free to broil them for about 2 minutes at the end.

Remove them from the oven and let the pan stand for about 5 minutes. Remove them with a rubber spatula. Serve with salsa and/or sour cream.

We had ours with slightly spicy salsa - it gave them a nice little kick!

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