Mini Spinach Frittatas
Simple & Delicious
- try a FREE ISSUE today!
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."
SERVINGS: 8
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep/Total Time: 30 min.
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 a toothpick comes out clean. Carefully run a knife around edges of muffin cups to loosen. Serve warm. Yield: 2 dozen.