Miniature Mexican Frittatas
Ingredients| 10 oz chopped spinach -- thawed 1 drained 1 cup cottage cheese, lowfat -- 1 drained 1/2 cup grated parmesan cheese -- or 1 less 1/2 cup shredded cheddar cheese -- 1 low-fat 4 eggs 1/2 cup milk 1 tsp ground cumin 1/4 tsp pepper 2 tbsp fresh cilantro -- snipped 1/2 cup salsa -- warmed 1 sour cream -- optional |
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TIMES: (5 prep, 20-25 bake, 5 stand) 1. 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.
2. Spoon mixture into 12 lightly greased 2-1/2-inch muffin cups.
Bake uncovered, in a 375F oven for 20 to 25 minutes or till eggs are
set. Let stand S minutes. Remove from muffin cups. Serve with salsa
and optional sour cream.
Variations: Recipe can be halved. Use Raichlen s Coriander Cohort:
equal parts of cumin, pepper and coriander seed.
~-[mcRecipe/patH 24 Au 96]
Recipe By : BH&G Cooking for Today: Vegetarian Recipes 1993:30
From:
Servings:
6
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