Spinach & Cheese Mini Frittatas

12 Servings

prep. time 20 min.

cook time 20 min.

Print Version

Nutrients per Serving

Calories

Fat

5 g

Saturated Fat

2 g

Trans Fat

0 g

Sodium

186 mg

Carbohydrate

2 g

Fibre

1 g

Sugars

1 g

Protein

8 g

Ingredients

pkg (300 g) chopped frozen spinach, thawed and well drained

1 cup

250 mL

low fat cottage cheese

1/4 cup

50 mL

grated Parmesan cheese

1/2 cup

125 mL

shredded Cheddar cheese

eggs

1/4 cup

50 mL

finely chopped parsley

1 tsp

5 mL

dried basil

1 tsp

5 mL

dried oregano

1/4 tsp

1 mL

pepper

1/4 tsp

1 mL

hot pepper sauce

Salsa, to taste

Method

In a small bowl, beat together eggs, parsley, basil, oregano, lemon pepper and hot pepper sauce. Stir egg mixture into spinach mixture.
Spoon about 1/3 cup (75 mL) mixture into each muffin cup. Bake at 375°F (190°C) for 18 to 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.

Notes

For a different look, bake mini frittatas in scalloped tart pans (3-inch/8 cm) sprayed with vegetable spray before filling. Cooked mini frittatas may be refrigerated for up to three days or frozen for one month. They are excellent for a lunch bag, party snacks or hors-d’oevres.

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