Ingredients
1/4
cup pine nuts
1
cup frozen cut leaf spinach (from 14-oz bag), thawed, squeezed to drain
1
cup cottage cheese (from 12-oz container)
1
cup shredded Monterey Jack cheese (4 oz)
1/4
cup basil pesto
4
eggs, beaten
1/4
cup milk
1
medium tomato, chopped
1/4
cup shredded Parmesan cheese (1 oz)
Fresh basil leaves, if desired
Preparation
Heat oven to 375°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet with sides.
Sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown.
In medium bowl, mix spinach, cottage cheese, Monterey Jack cheese, pesto and toasted nuts. Stir in eggs and milk until well blended. Divide spinach mixture evenly among cups.
Bake 25 to 30 minutes or until set. Cool 2 minutes. Top with tomato and Parmesan cheese. Garnish with basil.
