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Mini Spinach Frittatas Recipe

Mini Spinach Frittatas Recipe

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. YIELD:24 servings


  • 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


  • 1. Preheat oven to 375°. In a small bowl, combine the first eight 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. Yield: 2 dozen.

Nutritional Facts

1 mini frittata: 128 calories, 9g fat (5g saturated fat), 50mg cholesterol, 396mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 10g protein.

Reviews for Mini Spinach Frittatas

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[email protected] User ID: 8002122 243380
Reviewed Feb. 7, 2016

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

eatwood User ID: 5652424 220393
Reviewed 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 User ID: 6436257 161450
Reviewed May. 10, 2014

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

[email protected] User ID: 1202636 161354
Reviewed Jun. 27, 2013

"These are quick and delicious. Perfect with soup."

[email protected] User ID: 1202636 93762
Reviewed Jun. 20, 2013

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

[email protected] User ID: 1202636 145294
Reviewed Jun. 3, 2013

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

dgardner User ID: 2698934 92716
Reviewed Dec. 20, 2010

"I left out the mushrooms and added feta instead..very good."

keverwann User ID: 1807985 161350
Reviewed 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!"

rachaelp User ID: 4383763 93759
Reviewed Dec. 10, 2009

"My husband, two year old daughter and the rest of my family absolutely love these. I always have to make a double batch because they eat them as fast as i make them."

5hungrykids User ID: 1062637 146240
Reviewed Oct. 28, 2008

"Made this for some ladies at church. Didn't quite go over that well. I didn't care much for the taste either. I liked the idea of the pepperoni bottom, but didn't taste it much. The ricotta is very overpowering. I might use the pepperoni idea for mini spinach quiches (more of an egg dish). I did use my mini pampered chef scoop and it made it easy and perfect sizes. No mess!"

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