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

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


  • Cusine


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


Preheat the oven to 375F/190C. Spray Williams Sonoma Tart Pan or 6 Jumbo Muffin Cups (affiliate link) 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. Wash the mushrooms in a colander and blot dry with paper towels. Slice mushrooms into thick slices. Heat the olive oil in a large non-stick frying pan over medium-high heat and cook mushrooms until they release all their liquid and it has evaporated and the mushrooms are lightly browned, about 6-8 minutes. Put the mushrooms into the bottom of the tart pan wells or baking cups. Crumble the feta cheese and thinly slice the green onions. Layer the cottage cheese, feta, and green onions on top of the mushrooms. Beat the eggs with Spike Seasoning (affiliate link) and black pepper, and divide eggs among the tart pan wells or muffin cups. Take a fork and gently "stir" the mixture so all the other ingredients are coated with egg. Bake the mini-frittatas about 25 minutes, or until they are set and lightly browned on top. Serve hot, with a dollop of low-fat sour cream if desired.