Veggies are good

Here is an interesting fact about me, for about 3 years I was a vegetarian. It was a choice I made in high school and defended for a few years to my meat and potato loving family. So for those few years unless I wanted spaghetti o's every night for dinner I learned to cook on my own. Thanks to a good friend in high school my first Christmas as a vegetarian she gave me a vegetarian cook book. To this day it is my most used cook book. The best recipe that came from it was, Miniature Mexican Frittatas. It was a favorite among my friends and is still one of my favorite meals to make.


Lately Leila has become a pretty picky eater. She wont eat meat unless it is hidden so I have brought out the trusty vegetarian cook book to make sure she is still getting all of the nutrients she needs.

I dont know about you all but I LOVE taking pictures of food, dont know why but I really enjoy it.

And look she actually likes it! Score one more for the vegetarian cook book.

Mini Mexican Frittatas

1- 10oz pkg frozen chopped spinach, thawed and well drained
1 cup cottage cheese, drained
1/2 cup grated Parmesan cheese ( I usually skip this part)
3/4 cup grated cheddar cheese
4 eggs
1/4 cup milk
1 tsp ground cumin
1/4 tsp pepper
2 tbsp snipped cilantro or parsley

Salsa
Sour Cream

In a medium bowl combine the spinach, and all of the cheeses. In another bowl stir together the eggs, milk, cumin, and pepper. Stir into spinach mixture. Stir in the cilantro or parsley.

Spoon mixture into 12 lightly greased 2 1/2- inch muffin cups. Bake uncovered in 375 degree oven for 20-25 mins. or until eggs are set. Let stand for 5 minutes. Remove from muffin cups. Server with salsa and sour cream.

A note on the sour cream, I have used both dairy and non-dairy sour cream. Both are really good with this!