1/4 Large onion
Handfull fresh spinach, chopped
A couple sprigs parsley, chopped
1 Scallion, finely diced
1/2-3/4 cup Part skim ricotta
3/4 cup Shredded parmesan
1/4 cup Goat milk feta cheese
Preheat the oven (and muffin pan) to 375*
Heat some olive oil in a skillet over medium heat, when oil is hot add onions and cook until starting to brown. Add spinach and parsley, saute until wilted and moisture dissipates some. Set aside to cool some.
In a medium size bowl beat eggs then add scallion and the cheeses. Once those are mixed together add the spinach/onion mixture.
Take the muffin pan out and spoon mixture into the muffin tin, each to about 3/4 full. I got 11 out of it, putting about 1/4 cup in each.
Bake at 375* 20-30 minutes until set and browned.
They came out really well even though I realized after I put them in the oven that I had completely forgotten to put any salt or other spices in. I will definitely be making them again, altering them to whatever veggies and cheeses we have on hand or are in the mood for. I also estimate that 2 "muffins" makes a serving.