This summer was my daughters fifth to attend horse camp, which she looks forward to each year. Every morning during the week she is out at the barn, she packs a change of clothes and shoes, a huge bottle of water and a lunch – for which these Mini Frittatas were perfect.
– riding bareback at the barn
6 ounces fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons sour cream
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
1/4 cup milk
1/2 teaspoon hot pepper sauce
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon lemon pepper
2 tablespoons fresh parsley, chopped
Heat oven to 375F. Place paper liners in a muffin tin.
In a medium bowl, combine spinach, ricotta, sour cream, Parmesan and cheddar.
In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, lemon pepper and parsley. Stir egg mixture into spinach mixture.
Spoon mixture into prepared muffin tin. Bake for 20 to 25 minutes. Let stand for 5 minutes. Remove from tin.
Recipe adapted from allrecipes