Found this recipe in a little free leaflet given out at my grocery store. I believe it's from the Egg Marketing Board. I haven't tried it yet, but I'm picking up the spinach today to do so!

In a medium bowl, combine <B> 1 pkg. frozen chopped spinach, (thawed and drained), 1 cup cottage cheese, 1/4 cup grated Parmesan cheese, 1/2 cup shredded Cheddar cheese. </B> Set aside.

In a small bowl, beat together<B> 6 eggs, 1/4 cup finely chopped fresh parsley, 1 tsp. each dried basil and oregano, 1/2 tsp. lemon pepper and 1/4 tsp. hot pepper sauce.</B> Stir egg mixture into spinach mixture.

Spoon about 1/3 cup mixture into greased muffin cups. Bake at 375 degrees for 18-20 minutes, or until a knife inserted in the middle of the frittata comes out clean. Let stand 5 minutes and serve, with salsa to taste.

3 frittatas = one serving
Nutrients per serving:

Calories: 259
Carbohydrates: 6.4g
Protein: 24.6g
Fat: 15.3g

I made these this weekend! I didn't use the cottage cheese since it's not allowed at LC meals on CAD, but I just added more parmesan and cheddar. They're great especially for breakfast or lunch with a little salsa and sour cream. I think I made mine a little too big though, there's no way I can eat 3 at a time.

-animaldoc

Animaldoc...

When I made them I got 12 out of the recipe. If you got 12, then 3 are a single serving. I took them for lunch to work and took 3 for a non-LC co-worker and she loved them too! (never did tell her that they are "diet" food!)

Interesting that they still turn out well minus the cottage cheese. I love recipes that will stand up to major tweaking.

Marlaine

Animaldoc, what about Ricotta. Is it allowed on your program?

I'm going to try these for a lunch change. Did you heat them up at work or eat them cold?

;-Deb

I make this all the time - didn't know there was an actual real recipe for them though - I just made it up

What's really good is to put feta cheese cubes in it. Also you can make it as one big fritatta, in a pan on the stove top and then finish off under the grill in the oven. You can then slice it like a pie

Lesley

Marlaine, you mentioned you took them for lunch -- did you make them that morning? Do you know how long they'll keep? And how about re-heat? O.K. enough questions now!

Paul.....

I made them the night before and it took me 3-4 days to eat a dozen, even with taking some for my co-worker (who thought they were great, btw). So I know they keep that long at least. I reheated them in the microwave but also enjoyed them cold with S/F salsa.

Marlaine

P.S. Lesley, your version sounds good.

I really liked them. I took them to work today and I like them cold. I did not use the cottage cheese either. Here is how I did it
1 pkg spinach
1/2 cup parm. cheese
1 cup cheddar cheese
6 eggs
basil
salt/pepper
2 tbls sour cream.
they were great
thank you Lynn

Oh.......My.......Gosh....... Marlaine, I made these last night...they are awesome!!!!!!! Thanks so much for sharing this recipe...these will probably be a staple in our household. Even the kids liked them...can you believe that? The kids liked spinach!!

Thanks again!

I know I'm late at making these, but isn't it great the threads stay on the board for the late comers. Made this today for breakfast and thought I had died and gone to heaven.
I made just half a recipe since I'm the only one to eat them and it turned out great. I am having so much fun trying out all the recipes. This is the second time around for me on Atkins and the first time I was getting sooo bored with the food choices. This time I have branched out and am eatting more veggies, getting more fiber, eatting more carbs (but less due to fiber) and enjoying every minute of it while I loose.

Thank all of you for thinking up great receipes! I am vegetarian as is half my family and this will be a delight to all of us! Keep sending new and improved food ideas!

I whipped up a batch of these last night and they're wonderful!!! I couldn't remember the exact recipe so I improvised with 1 lb of bacon, chopped and cooked, one pkg of spinach, 8 eggs, 2 tbsp of sour cream, salt, pepper and garlic and topped them with cheddar cheese.

My hubby who is a self-professed quiche hater LOVED them!!! He even snuck a couple more from the fridge after I went to bed, as they were missing from the tupperware this morning when I packed my lunch!

What a fabulous creation!!

Wolfiesask

Marlaine,

Can't wait to try these, and that they are good without Cottage cheese even is better.

Thanks
Cindy

Oh, how I can't wait to try this. I needed some new ideas for breakfast and things I can take to work for lunch. This is perfect!!! Especially on days when I am crunched for time since these seem to keep well.

Thanks again!!
Karin

Hi Marlaine, I too have been taking these to work. They are great. I've been adding mushrooms (saute thin slices in butter) and reducing the spinach a bit. Also adding a little extra hot sauce. Amamzing. These are a lifesaver. Thanks, Nancy