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

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The production process is really simple, you simply need to adhere to the methods that we have actually composed on this page. The following are the stages of exactly how to cook 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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