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Mini Spinach Frittatas Recipe

Mini Spinach Frittatas Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

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

  • 1. Preheat oven to 375°. In a small bowl, combine the first eight ingredients. Place a pepperoni slice in each of 24 greased miniature muffin cups. Fill muffin cups 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.

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.

Wine Pairings

Light-Bodied White Wine

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