Baked Mini-Frittatas with Mushrooms, Cottage Cheese, and Feta

Ingredients

• 12 oz. mushrooms washed and sliced
• 2 tsp. olive oil
• 1/2 cup cottage cheese, rinsed and drained well
• 3/4 cup crumbled Feta Cheese
• 3 T thinly-sliced green onions
• 6 eggs, beaten
• 1/2 tsp. Spike Seasoning
• Fresh-ground black pepper to taste

Directions

1. Set the oven to 375F/190C. Coat a Williams Sonoma Tart Pan or 6 Jumbo Muffin Cups with non-stick spray. You can also use another extra-large muffin pan or small ramekins, though silicone cups are the easiest option for keeping the eggs from grabbing on.
2. Spoon the cottage cheese into a fine colander and rinse it under cold water until the curds are all that remain. Leave it to drain while the mushrooms cook.
3. Rinse the mushrooms in a colander, then pat them dry with paper towels. Cut them into thick slices.
4. Warm the olive oil in a large non-stick frying pan over medium-high heat. Add the mushrooms and cook until they give off their moisture, the liquid cooks away, and the mushrooms take on a little color, about 6-8 minutes. Divide the mushrooms among the wells of the tart pan or baking cups.
5. Break up the feta into crumbles and slice the green onions thinly. Add the cottage cheese, feta, and green onions over the mushrooms in layers.
6. Whisk the eggs with Spike Seasoning and black pepper, then pour the egg mixture evenly into the tart pan wells or muffin cups. Use a fork to gently nudge everything around so the fillings are covered with egg.
7. Bake the mini-frittatas for about 25 minutes, until the centers are set and the tops are lightly browned.
8. Serve hot, adding a dollop of low-fat sour cream if you’d like.