Mini Spinach Frittatas Recipe

Mini Spinach Frittatas RecipePhoto by: Taste of Home Mini Spinach Frittatas Recipe Rating 4

Nancy Statkevicus in Tucson, Arizona says 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," she adds. "I am always asked for the recipe! It doubles easily for a crowd and even freezes well…for added convenience."

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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

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