*  Exported from  MasterCook  *
 
                        Miniature Mexican Frittatas
 
 Recipe By     : BH&G Cooking for Today: Vegetarian Recipes 1993:30  
 Serving Size  : 6    Preparation Time :0:35
 Categories    : Eggs And Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        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      teaspoon      ground cumin
      1/4  teaspoon      pepper
    2      tablespoons   fresh cilantro -- snipped
      1/2  cup           Salsa -- warmed
                         sour cream -- optional
 
 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 peppe
 r. Stir into spinach mixture. Stir in the cilantro.
 
 2.   Spoon mixture into 12 lightly greased 2-1/2-inch muffin cups.  Bake uncove
 red, in a 375F oven for 20 to 25 minutes or till eggs are set.  Let stand S min
 utes. Remove from muffin cups. Serve with salsa and optional sour cream.
 Variations:
 Recipe can be halved. 
 Use Raichlen’s Coriander Cohort: equal parts of cumin, pepper and coriander see
 d.
 --[mcRecipe/patH 24 Au 96]
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : fruit and English muffin
 
 NOTES : Oven: 375F / 190 C 
 Makes 12 muffin-sized omelets

Plain Text Version of This Recipe for Printing or Saving