Mini Spinach Frittatas Recipe

4.5 10 14
Mini Spinach Frittatas Recipe
Mini Spinach Frittatas Recipe photo by Taste of Home
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Mini Spinach Frittatas Recipe

Read Reviews
4.5 10 14
Publisher Photo
People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. —Nancy Statkevicus, Tucson, Arizona
Featured In: New Year's Day Brunch
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup whole-milk 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 large egg
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 slices pepperoni

Directions

Preheat oven to 375°. In a small bowl, combine the first eight ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture.
Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm. Yield: 2 dozen.
Originally published as Mini Spinach Frittatas in Simple & Delicious November/December 2006 , p37

Nutritional Facts

1 mini frittata: 128 calories, 9g fat (5g saturated fat), 50mg cholesterol, 396mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 10g protein.

  • 1 cup whole-milk 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 large egg
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 slices pepperoni
  1. Preheat oven to 375°. In a small bowl, combine the first eight ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture.
  2. Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm. Yield: 2 dozen.
Originally published as Mini Spinach Frittatas in Simple & Delicious November/December 2006 , p37

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Reviews forMini Spinach Frittatas

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[email protected] User ID: 8002122 243380
Reviewed Feb. 7, 2016

"I made this recipe using low-fat ricotta, baby Bella 'shrooms & turkey pepperoni. Yummy!!!"

MY REVIEW
eatwood User ID: 5652424 220393
Reviewed Feb. 13, 2015

"I have included these in two guest brunches now and they have been the favorite part of the meal both times!"

MY REVIEW
doutri2 User ID: 6436257 161450
Reviewed May. 10, 2014

"Is this really supposed to be just one egg? Whenever I make frittata, I usually use about 6-8 eggs."

MY REVIEW
[email protected] User ID: 1202636 161354
Reviewed Jun. 27, 2013

"These are quick and delicious. Perfect with soup."

MY REVIEW
[email protected] User ID: 1202636 93762
Reviewed Jun. 20, 2013

"Very easy and tasty. I baked mine in a brownie pan and it worked well."

MY REVIEW
[email protected] User ID: 1202636 145294
Reviewed Jun. 3, 2013

"These are FANTASTIC! Very easy and so tasty, you'll be tempted to eat them all."

MY REVIEW
dgardner User ID: 2698934 92716
Reviewed Dec. 20, 2010

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

MY REVIEW
keverwann User ID: 1807985 161350
Reviewed Apr. 25, 2010

"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!"

MY REVIEW
rachaelp User ID: 4383763 93759
Reviewed Dec. 10, 2009

"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."

MY REVIEW
5hungrykids User ID: 1062637 146240
Reviewed Oct. 28, 2008

"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!"

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