Mini Spinach Frittatas
Total TimePrep/Total Time: 30 min.
- 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
- 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.
- Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.
Nutrition Facts1 mini frittata: 128 calories, 9g fat (5g saturated fat), 50mg cholesterol, 396mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 10g protein.
May 28, 2020
Oh my goodness, don't make these...you won't be able to stop eating them! They are so, so good! I didn't use the mushrooms (mine had gone bad and I couldn't use them) but I saw in the comments that somebody else used Feta. I had that on hand so I used 2/3 cup. YUM! This is going into my rotation for sure and I can't wait to try it with mushrooms also! And for the question about the eggs, yes, it only needed 1 egg to hold everything together
Feb 24, 2020
Sounds very good
Feb 7, 2016
I made this recipe using low-fat ricotta, baby Bella 'shrooms & turkey pepperoni. Yummy!!!
Feb 13, 2015
I have included these in two guest brunches now and they have been the favorite part of the meal both times!
May 10, 2014
Is this really supposed to be just one egg? Whenever I make frittata, I usually use about 6-8 eggs.
Jun 27, 2013
These are quick and delicious. Perfect with soup.
Jun 20, 2013
Very easy and tasty. I baked mine in a brownie pan and it worked well.
Jun 3, 2013
These are FANTASTIC! Very easy and so tasty, you'll be tempted to eat them all.
Dec 20, 2010
I left out the mushrooms and added feta instead..very good.
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!