Ingredients for 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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How to Make 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