Mini Spinach Frittatas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 dozen.
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
Ingredients
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1 cup whole-milk ricotta cheese
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3/4 cup grated Parmesan cheese
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2/3 cup chopped fresh mushrooms
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 large egg
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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24 slices pepperoni
Directions
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1.
Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture.
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2.
Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.
Nutrition Facts
1 mini frittata: 128 calories, 9g fat (5g saturated fat), 50mg cholesterol, 396mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 10g protein.
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