Mini Spinach Frittatas Recipe

Nutrition Facts

  • One serving:
  • (3 each)
  • Calories:
  • 128
  • Fat:
  • 9 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 396 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 1 g
  • Protein:
  • 10 g


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Preparing Mushrooms

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Squeezing Spinach Dry

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Mini Spinach Frittatas

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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.


  • Re: Mini Spinach Frittatas

    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!

    5hungrykids
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