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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon salt
- 1 large egg
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
- 3/4 cup grated parmesan cheese
- 24 slices pepperoni
- 1 package (10 ounces) frozen chopped spinach thawed and squeezed dry
- 1 cup whole-milk ricotta cheese
- 2/3 cup chopped fresh mushrooms
- Carbohydrate 0.411768108365979 g
- Cholesterol 15.415000001752 mg
- Fat 1.98706548801277 g
- Fiber 0.0118876534058474 g
- Protein 2.02069013497679 g
- Saturated Fat 1.18579216246963 g
- Serving Size 1 1 serving (14g)
- Sodium 35.4253496565046 mg
- Sugar 0.399880454960131 g
- Trans Fat 0.131595070814411 g
- Calories 28 calories
Directions Preheat oven to 375degrees. 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. 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. Originally published as Mini Spinach Frittatas in Simple & Delicious November/December 2006, p37 Print Add to Recipe Box Email a Friend
