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Mini Spinach Frittatas

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

Directions

  • 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 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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Reviews

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Average Rating:
  • Susan
    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

  • grandmaof123456
    Feb 24, 2020

    Sounds very good

  • ccunningham
    Feb 7, 2016

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

  • eatwood
    Feb 13, 2015

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

  • doutri2
    May 10, 2014

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

  • SteverPaul55
    Jul 20, 2013

    No comment left

  • mythyagain
    Jun 27, 2013

    These are quick and delicious. Perfect with soup.

  • mythyagain
    Jun 20, 2013

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

  • mythyagain
    Jun 3, 2013

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

  • LexyT83
    Nov 11, 2012

    No comment left