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Recipe: Miniature Mexican Frittatas

Main Dishes - Meatless
MINIATURE MEXICAN FRITTATAS

10 ounces chopped spinach, thawed drained
1 cup cottage cheese, drained
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
4 eggs
1/2 cup milk
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh cilantro
1/2 cup salsa, warmed (for serving)
Sour cream (optional, for serving)

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. Spoon mixture into 12 lightly greased (2 1/2-inch) muffin cups.

Bake uncovered, in a 375 degree F oven for 20 to 25 minutes or till eggs are set. Let stand 5 minutes. Remove from muffin cups.

Serve with salsa and optional sour cream.

Makes 12 muffin-sized omelets (6 servings)
Source: Better Homes and Gardens Cooking for Today: Vegetarian Recipes, 1993
MsgID: 062530
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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