Breakfast Frittata with Egg Beaters |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These little egg frittatas made with lots of spinach and cheese make a great breakfast, brunch or snack item. Ingredients:
10 ounce frozen spinach, thawed and drained |
1 cup cottage cheese, drained |
1/2 cup grated parmesan cheese |
1/2 cup shredded cheddar cheese |
1 cup egg beaters |
1/4 cup skim milk |
1 tsp cumin |
1/4 tsp pepper |
2 tbsp cilantro, or parsley |
Directions:
1. Preheat over to 375F.
2. Combine spinach and cheeses in a bowl. Mix in cumin and pepper.
3. Add in Egg Beaters and milk. Stir well.
4. Stir in the cilantro or parsley.
5. Spoon mixture into 12 lightly greased 2.5 inch muffin tins.
6. Bake, uncovered, in 375F oven for 20-25 minutes or till eggs set.
7. Let stand 5 minutes, then remove from muffin cups.
8. If desired may be served with salsa or fat free sour cream.
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