Mini Spinach Frittatas Recipe

Mini Spinach Frittatas Recipe photo by Taste of Home

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These mini frittatas are a cinch to make and just delicious. They're a "must" to try if you're tired of the same old party fare. I am always asked for the recipe! It doubles easily for a crowd and even freezes well. —Nancy Statkevicus, Tucson, Arizona

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Mini Spinach Frittatas Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1 cup ricotta cheese
3/4 cup grated Parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices pepperoni

Directions

In a small bowl, combine the first eight ingredients. Place a slice of pepperoni in each of 24 greased miniature muffin cups. Fill muffin cups three-fourths full with cheese mixture.
Bake at 375° for 20-25 minutes or until completely set. Carefully run a knife around edges of muffin cups to loosen. Serve warm. Yield: 2 dozen.

Nutritional Facts 1 serving (3 each) equals 128 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 396 mg sodium, 4 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Mini Spinach Frittatas in Simple & Delicious November/December 2006, p37