Baked Mini-Frittatas with Mushrooms, Cottage Cheese, and Feta are great for a meatless breakfast idea, and these tasty mini-frittatas are also low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly!
INGREDIENTS
- 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 cottage cheese, rinsed and drained well
- 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
INSTRUCTIONS
- Preheat the oven to 375F/190C. Spray Williams Sonoma Tart Pan or 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.)
- Put the cottage cheese into a fine colander and rinse with cold water until only the curds remain. Let the cottage cheese drain while you cook the mushrooms.
- 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 over medium-high heat and cook mushrooms until they release all their liquid and it has evaporated and the mushrooms are lightly browned, about 6-8 minutes. Put the mushrooms into the bottom of the tart pan wells or baking cups.
- 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 tart pan wells or muffin cups. Take a fork and gently “stir” the mixture so all the other ingredients are coated with egg.
- Bake the mini-frittatas about 25 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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