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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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Mini Spinach Frittatas

Mini Spinach Frittatas

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Reviewed on Dec. 20, 2010 by dgardner

I left out the mushrooms and added feta instead..very good.

Reviewed on Apr. 25, 2010 by keverwann

These were great, even though I didn't use any spinach (didn't have any); I increased the mushrooms, added minced onions and pepperoni to make up the bulk difference. I made the filling (except the egg) the night before, so whipping them up for lunch the next day was a cinch!

Reviewed on Dec. 10, 2009 by rachaelp

My husband, two year old daughter and the rest of my family absolutely love these. I always have to make a double batch because they eat them as fast as i make them.

Reviewed on Oct. 28, 2008 by 5hungrykids

Made this for some ladies at church. Didn't quite go over that well. I didn't care much for the taste either. I liked the idea of the pepperoni bottom, but didn't taste it much. The ricotta is very overpowering. I might use the pepperoni idea for mini spinach quiches (more of an egg dish). I did use my mini pampered chef scoop and it made it easy and perfect sizes. No mess!