| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Chopped spinach; thawed drained |
| 1 |
c |
Cottage cheese, lowfat; drained |
| 1/2 |
c |
Grated Parmesan cheese; or less |
| 1/2 |
c |
Shredded cheddar cheese; low-fat |
| 4 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Fresh cilantro; snipped |
| 1/2 |
c |
Salsa; warmed |
|
|
Sour cream; optional |
INSTRUCTIONS
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 pepper. Stir into spinach
mixture. Stir in the cilantro.
2. Spoon mixture into 12 lightly greased 2-1/2-inch 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 MC-Recipe 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 muffin-sized omelets
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