Mini Spinach Frittatas Recipe

By carol gorman

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

Preparation

Step 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.

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.