Miniature Mexican Frittatas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Chopped spinach, thawed
Drained,
1 cup: Cottage cheese, lowfat --
Drained,
1/2 cup: Grated Parmesan cheese, or
Less,
1/2 cup: Shredded cheddar cheese --,
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
Sour cream, optional
Directions:
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 Raichlens 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:
Source from luhu.jp
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 Raichlens 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:
Source from luhu.jp