donderdag 21 november 2013

Baked Mini-Frittatas with Mushrooms, Cottage Cheese, and Feta (Kopie)

Baked Mini-Frittatas with Mushrooms, Cottage Cheese, and Feta
(Makes 6 servings; recipe created by Kalyn.)

12 oz. mushrooms washed and sliced (I used brown Crimini mushrooms, also called Baby Bellas)
2 tsp. olive oil (or more, depending on your pan)
1/2 cup low-fat cottage cheese, rinsed
3 oz. (3/4 cup) crumbled Feta Cheese
3 T thinly-sliced green onions
6 eggs, beaten
1/2 tsp. (or more) Spike Seasoning (or use any type of all-purpose seasoning blend that's good with eggs)
fresh-ground black pepper to taste


Preheat the oven to 375F/190C. Spray 6 Jumbo Muffin Cups with non-stick spray. (Or use any type of extra-large muffin cup or small ramekins, but the silicone cups will keep the egg mixture from sticking more than other types of dishes.)

Wash the mushrooms in a colander and blot dry with paper towels. Slice mushrooms into thick slices. Heat the olive oil in a large non-stick frying pan and saute mushrooms until they release all their liquid and it has evaporated and the mushrooms are lightly browned, about 6-8 minutes. Layer the sauteed mushrooms into the bottom of the muffin cups.

While the mushrooms are cooking, put the cottage cheese into a fine colander and rinse with cold water until only the curds remain. Crumble the feta cheese and thinly slice the green onions.

Layer the cottage cheese, feta, and green onions on top of the mushrooms. Beat the eggs with Spike Seasoning and black pepper, and divide eggs among the muffin cups. Take a fork and gently "stir" the mixture so all the other ingredients are coated with egg. Bake the mini-frittatas about 30 minutes, or until they are set and lightly browned on top. Serve hot, with a dollop of low-fat sour cream if desired.

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