Recipes

Spinach and Cheese Muffin Tin Frittatas

These egg cups are just as cute as they are delicious. Eggs combine with spinach, cottage cheese, and Parmesan to create individual servings loaded with protein and vegetables. Baked in a muffin tin, they are loaded with flavour, perfectly portioned, portable, and ideal for make-ahead breakfasts or lunches.
Serves 12
Prep Time 20 min
Cook Time 20 min
Print Recipe

Ingredients

  • 2 cups (500 mL) fresh spinach
  • 1 cup (250 mL) low fat cottage cheese
  • ¼ cup (60 mL) grated Parmesan cheese
  • ½ cup (125 mL) shredded Cheddar cheese
  • 6 eggs
  • ¼ cup (60 mL) finely chopped fresh parsley
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • ¼ tsp (1.25 mL) pepper
  • ¼ tsp (1.25 mL) hot pepper sauce
  • Salsa (optional)

Instructions

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    Line 12-cup muffin pan (2-3/4 inch/7 cm) with paper baking cups or spray with cooking spray; set aside.

  • Step 3

    Stir together spinach, cottage cheese, Parmesan cheese and Cheddar cheese in medium bowl.

  • Step 4

    Whisk eggs, parsley, basil, oregano, lemon pepper and hot pepper sauce in another bowl. Stir egg mixture into spinach mixture. Spoon about 1/3 cup (75 mL) mixture into each muffin cup.

  • Step 5

    Bake in preheated 375°F (190°C) oven until knife inserted in middle of frittata comes out clean, 18 to 20 minutes.

  • Step 6

    Let stand for 5 minutes. Carefully run knife around edge of cups to loosen frittatas, if necessary. Serve warm with salsa, if desired.

Paperclip IconTips

  • For a different look, bake frittatas in scalloped tart pans (3-inch/8 cm) sprayed with vegetable spray before filling.
  • Cooked frittatas may be refrigerated for up to 3 days or frozen for 1 month. They are excellent for a lunch bag, party snacks or hors-d’œuvres.

Nutrition Facts

Per frittata serving
Calories85
Fat5 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate2 g
Fibre1 g
Sugars1 g
Protein8 g
Sodium186 mg

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