Mini Spinach Frittatas Recipe: Taste Of Home

By magz_mom

Nancy Statkevicus in Tucson, Arizona says 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," she adds. "I am always asked for the recipe! It doubles easily for a crowd and even freezes well…for added convenience."

Ingredients

• 1 cup 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 egg
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 24 slices pepperoni

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the first eight ingredients. Place a slice of pepperoni in each of 24 greased miniature muffin cups. Fill muffin cups three-fourths full with cheese mixture.
Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Carefully run a knife around edges of muffin cups to loosen. Serve warm. Yield: 2 dozen.



Nutrition Facts: 1 serving (3 each) equals 128 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 396 mg sodium, 4 g carbohydrate, 1 g fiber, 10 g protein.