Mini Spinach Frittatas

Name: Mini Spinach Frittatas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 dozen.
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

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

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

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.
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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