BAKED MINI-FRITTATAS WITH MUSHROOMS, COTTAGE CHEESE, AND FETA

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! Use the Diet-Type Index to find more meatless recipes like this one.

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

DIRECTIONS:

• 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.
• For full instructions please see : kalynskitchen.com

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