Spinach & Cheese Mini Frittatas

[Marlaine]

Found this recipe in a little free leaflet given out at my grocery store. I believe it's from the Egg Marketing Board. I haven't tried it yet, but I'm picking up the spinach today to do so!

In a medium bowl, combine <B> 1 pkg. frozen chopped spinach, (thawed and drained), 1 cup cottage cheese, 1/4 cup grated Parmesan cheese, 1/2 cup shredded Cheddar cheese. </B> Set aside.

In a small bowl, beat together<B> 6 eggs, 1/4 cup finely chopped fresh parsley, 1 tsp. each dried basil and oregano, 1/2 tsp. lemon pepper and 1/4 tsp. hot pepper sauce.</B> Stir egg mixture into spinach mixture.

Spoon about 1/3 cup mixture into greased muffin cups. Bake at 375 degrees for 18-20 minutes, or until a knife inserted in the middle of the frittata comes out clean. Let stand 5 minutes and serve, with salsa to taste.

3 frittatas = one serving
Nutrients per serving:

Calories: 259
Carbohydrates: 6.4g
Protein: 24.6g
Fat: 15.3g

[animaldoc]

I made these this weekend! I didn't use the cottage cheese since it's not allowed at LC meals on CAD, but I just added more parmesan and cheddar. They're great especially for breakfast or lunch with a little salsa and sour cream. I think I made mine a little too big though, there's no way I can eat 3 at a time.

-animaldoc :spin:

[Marlaine]

Animaldoc...

When I made them I got 12 out of the recipe. If you got 12, then 3 are a single serving. I took them for lunch to work and took 3 for a non-LC co-worker and she loved them too! (never did tell her that they are "diet" food!)

Interesting that they still turn out well minus the cottage cheese. I love recipes that will stand up to major tweaking.

Marlaine

[DebPenny]

Animaldoc, what about Ricotta. Is it allowed on your program?

I'm going to try these for a lunch change. Did you heat them up at work or eat them cold?

;-Deb

[lesleyc]

I make this all the time - didn't know there was an actual real recipe for them though - I just made it up :o

What's really good is to put feta cheese cubes in it. Also you can make it as one big fritatta, in a pan on the stove top and then finish off under the grill in the oven. You can then slice it like a pie :yum:

Lesley

[paulwales]

Marlaine, you mentioned you took them for lunch -- did you make them that morning? Do you know how long they'll keep? And how about re-heat? O.K. enough questions now!

:daze:

[Marlaine]

Paul.....

I made them the night before and it took me 3-4 days to eat a dozen, even with taking some for my co-worker (who thought they were great, btw). So I know they keep that long at least. I reheated them in the microwave but also enjoyed them cold with S/F salsa.

Marlaine

P.S. Lesley, your version sounds good.

[l_knierim]

I really liked them. I took them to work today and I like them cold. I did not use the cottage cheese either. Here is how I did it
1 pkg spinach
1/2 cup parm. cheese
1 cup cheddar cheese
6 eggs
basil
salt/pepper
2 tbls sour cream.
they were great
thank you Lynn :)

[2bfit]

Oh.......My.......Gosh....... Marlaine, I made these last night...they are awesome!!!!!!! :D Thanks so much for sharing this recipe...these will probably be a staple in our household. :p Even the kids liked them...can you believe that? The kids liked spinach!! :lol: :clap:

Thanks again! :sunny:

[MaryAnn]

I know I'm late at making these, but isn't it great the threads stay on the board for the late comers. Made this today for breakfast and thought I had died and gone to heaven. :yum:
I made just half a recipe since I'm the only one to eat them and it turned out great. I am having so much fun trying out all the recipes. This is the second time around for me on Atkins and the first time I was getting sooo bored with the food choices. This time I have branched out and am eatting more veggies, getting more fiber, eatting more carbs (but less due to fiber) and enjoying every minute of it while I loose.

:cheer: :cheer: :cheer:

[mctrish]

Thank all of you for thinking up great receipes! I am vegetarian as is half my family and this will be a delight to all of us! Keep sending new and improved food ideas!

[Wolfiesask]

I whipped up a batch of these last night and they're wonderful!!! I couldn't remember the exact recipe so I improvised with 1 lb of bacon, chopped and cooked, one pkg of spinach, 8 eggs, 2 tbsp of sour cream, salt, pepper and garlic and topped them with cheddar cheese. :p

My hubby who is a self-professed quiche hater LOVED them!!! He even snuck a couple more from the fridge after I went to bed, as they were missing from the tupperware this morning when I packed my lunch! :rolleyes:

What a fabulous creation!!

Wolfiesask :wave:

[wangeci]

Marlaine,

Can't wait to try these, and that they are good without Cottage cheese even is better.

Thanks
Cindy

[Kaki]

Oh, how I can't wait to try this. I needed some new ideas for breakfast and things I can take to work for lunch. This is perfect!!! Especially on days when I am crunched for time since these seem to keep well.

Thanks again!!
Karin

[HLFAN]

Hi Marlaine, I too have been taking these to work. They are great. I've been adding mushrooms (saute thin slices in butter) and reducing the spinach a bit. Also adding a little extra hot sauce. Amamzing. :clap: These are a lifesaver. Thanks, Nancy :wave:

[lperk002]

switch crumbled feta for the cheddar, add a bit of sauteed onion and lose the hot pepper sauce. If you like spanakopita, you'll like the taste of this variation. I even put a little melted butter on top!

[Parisfox]

Spinach Casserole

(8) 10oz. Pkgs. frozen chopped spinach (thawed and drained)
6 oz. very warm water
16 oz. cream cheese
8 oz. grated parmesan and/or romano cheese
12 oz. cream
6 beaten eggs


Squeeze excess water out of spinach. Mix cream cheese and hot water until fairly smooth. Add parmesan/romano cheese and eggs and mix well. Mix in the cream. Combine the egg/cheese/cream mixture with the spinach and pour into lasagna pan or 13x9 cake pan. Sprinkle more parmesan/romano on top. Be generous. Bake in 350° oven for 60 or so minutes until brown on top. Let cool and set for about 5-10 minutes.

This freezes very well. Recipe can be cut in 1/2. Use 8x8 square pan and adjust baking time accordingly.

Paris :D

[Christy P]

OH Thank YOU!!! I needed this! Hee Hee!!

:cheer:

[macadamia]

Hi there,
How much does a package of frozen spinach weigh please?

[Marlaine]

It's good to see you all enjoying this recipe and even better....messing with it to make variations that work for you!!

As for the size of the package of spinach, I can't tell you for sure as there isn't one in my freezer at the moment, however, I can tell you that there is only one size available in the grocery stores in my area.

Marlaine

[senimoni]

Whats a frittatti?

[Agnes]

I always add a pinch of nutmeg to this recipe. Makes it taste like fancy restaurant food!

Agnes

[mlsbkp]

These are great!! Thanks for the recipe.

[gilibel]

Hi there,
How much does a package of frozen spinach weigh please?
I have the same question...
As for the size of the package of spinach, I can't tell you for sure as there isn't one in my freezer at the moment, however, I can tell you that there is only one size available in the grocery stores in my area.
Now that doesn't really help me, who lives in Sweden... or macadamia in New Zeeland ;) :D I want to do these yummy thingies tomorrow. Would someone please tell how much a "regular package of chopped spinach" used in the above recipes weigh in the US/Canada? Are they all the same? We have several sized boxes over here...

EDIT: Ah Fitday, glorious Fitday. One package = 10 oz./300 g :D

[Parisfox]

The way I calculated it in LifeForm, it would figure out to be a 10 oz. package of Spinach too.

I'm going to try these this weekend. They sound REALLY good. Am going to try them with the Feta instead of Cheddar/hot sauce too. That sounds really good too.

Me thinks we have a keeper here. :yay:

Paris

[tsunamii]

Amazing
I added 1/2 cup ground flaxseeds for fiber.
Here is the fitday counts:
Food Name Servings Serving Size Cals Fat Carb Prot
Spinach Cheese Frittata serving 1572 114 18 111
per frittata
I put them in muffin tins makes 12

[Norma June]

Can you freeze these?

I like making stuff like this that I can freeze and nuke as needed. I make Egg Mock Muffins http://www.lowcarb.ca/recipes/breakfast102.html and they freeze well.

I'll try this when I do my shopping and get the ingredients.

[Parisfox]

Norma June....I don't see why they wouldn't freeze pretty well. My version of this does.

If you want something good that freezes well, try my Breakfast Meatballs. I originally posted it on a different board and it has migrated around with variations, but here's the original. :thup:

Breakfast Meatballs (Parisfox)

2 lb. Roll Jimmy Dean Sausage (or any spicy breakfast sausage)
1 lb. Ground Beef
2 Tbsp. Minced Dehydrated Onion
½ tsp. Pepper
3 eggs
½ lb. Grated (or shredded) sharp cheddar cheese

Mix thoroughly by hand.
Roll into 1-1/2 inch balls or spoon onto cookie sheet.

Bake at 350 for 18-20 min.
Makes 50-60 balls depending on size.

I usually freeze them on a cookie sheet between sheets of waxed paper before bagging them....but you wouldn't have to.

Put individual servings in Ziploc sandwich bags, then put those in a large Ziploc Freezer bag and freeze. Heat in microwave.

[Norma June]

Thank you .. much appreciated. I'm going to make this. I've tried the breakfast meatballs and they're great for freezing & nuking as you need them. The last bunch I made I did not add the sausage because I guess I had a bad roll of sausage meat and it turned me off sausage. I just used the ground beef and added things for variation such as oregano, mushrooms, a pinch of cheddar cheest, etc. Each little meatball was different.