Mushroom Tarts with Feta – FBD

Rinse cottage cheese in a fine-mesh strainer and let it drain while you cook mushrooms until they're slightly browned and all the water has evaporated.

Put mushrooms in the tart pans or silicone baking cups.

Then put the drained cottage cheese, crumbled Feta, and sliced green onions on top of the mushrooms.

Beat the eggs with the pepper and Spike Seasoning and pour over the mushrooms. Gently stir with a fork until well-combined.

Bake for about 25 minutes, or until firm and lightly browned.

Serve hot, with a dollop of sour cream if desired.

These tarts can be refrigerated and reheated in the microwave; be careful not to overheat or the eggs will become rubbery.

To prevent sticking, you can use silicone muffin cups or small ramekins instead of other types of dishes when making this recipe. Rinse the cottage cheese in a colander until only the curds remain, allowing it to drain while you prepare the mushrooms. Wash and dry the mushrooms, then slice them thickly. Cook the mushrooms in olive oil until they release their liquid and brown slightly. Place the mushrooms in the bottom of the baking cups. Crumble feta cheese and thinly slice green onions, then layer them on top of the mushrooms. Beat eggs with Spike Seasoning and black pepper, then pour the mixture into the cups and gently stir to coat all the ingredients. Bake the mini-frittatas until set and lightly browned. Serve hot with a dollop of low-fat sour cream if desired. following sentence:

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