Recipe - Miniature Mexican Frittatas

10 ounce Chopped spinach; thawed
drained
1 cup Cottage cheese, lowfat;
drained
One half cup Grated Parmesan cheese; or
less
One half cup Shredded cheddar cheese;
lowfat
4 Eggs
One half cup Milk
1 teaspoon Ground cumin
One fourth teaspoon Pepper
2 tablespoon Fresh cilantro; snipped
One half cup Salsa; warmed
Sour cream; optional

TIMES: (5 prep, 2025 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 21/2inch 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 Raichlen's Coriander
Cohort: equal parts of cumin, pepper and coriander seed. [mcRecipe/patH
24 Au 96]
Posted to MCRecipe Digest V1 #216

Date: Sat, 24 Aug 1996 16:38:11 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
Serving Ideas : fruit and English muffin

NOTES : Oven: 375F / 190 C Makes 12 muffinsized omelets