Wednesday, August 20, 2014
There is something very special about making dishes in separate servings. I think, the food looks better. It is a lot easier to take a small dish rather than cutting something up.
Of course, there is the "Cute" element. The minute, something becomes a mini, it also seems to become cute. The smaller the better..... The name for this dish is based on "Cute" or perhaps, plain ole silliness.
As a result, we now have these little delightful dishes of cheese, spinach and eggs. Spinach is a last minute addition but as far as I am concerned, it is a star of the dish.
A side on minis.....I think, almost anything can be turned into a miniature of the original. We already have in the mainstream, tarts, cupcakes, ice cream cups and the likes. I have indulged in mini-meatloaves, mac and cheese, lasagnas and I think, you get the idea.
Have fun. Be creative. Make minis.
Spray olive oil
salt and pepper to taste
3/4 cup frozen spinach, drained and squeezed to get out water (I was out of fresh baby spinach which is normally a staple in the house. I have to admit that frozen spinach is not usually a compromise, only for a salad or for decoration.)
1/2 cup sour cream minus 1 tablespoon ------- or plain yogurt
1/2 cup Mexican cheese.
Preheat oven to 350 degrees F.
Spray 4 ramekins.
In a medium bowl, ( used a 4 cup measuring cup), whisk eggs and sour cream.
Stir in cheese and spinach.
Pour egg mixture into greased ramekins. and Bake for 30 minutes. Mine doubled in size but that didn't last long.
Eat and enjoy.