Ingredientes para Miniature Mexican Frittatas
- Frozen Chopped Spinach
- 1/2 cup cottage cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk
- Ground Cumin
- 1/4 teaspoon black pepper
- Cilantro
- Salsa (for serving)
- Sour cream (optional, for serving)
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Como fazer Miniature Mexican Frittatas
- Preheat oven to 375°F (190°C). Lightly grease 12 (2 1/2-inch) muffin cups.
- In a medium bowl, combine 1 cup chopped fresh spinach, 1/2 cup cottage cheese, 1/4 cup grated parmesan cheese, and 1/2 cup shredded cheddar cheese.
- In a separate bowl, whisk together 6 large eggs, 1/4 cup milk, 1 teaspoon ground cumin, and 1/4 teaspoon black pepper.
- Pour the egg mixture into the spinach mixture and gently stir to combine.
- Stir in 1/4 cup chopped fresh cilantro or parsley.
- Evenly spoon the mixture into the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the frittatas are set and lightly golden brown.
- Let the frittatas stand in the muffin tins for 5 minutes before carefully removing them.
- Serve immediately with salsa and sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
9g
Fat
39g
Carbs
2g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Main Dish Eggs Dairy Vegetables Mexican Oven Easy Fall Holiday Event Spring Vegetarian Eggs Dietary Seasonal Low Carb Inexpensive Free Of Something Low In Something Brunch Equipment Presentation Served Hot
