MINI SPINACH FRITTATAS

By joanmarie

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 2
Cooking time 30mins
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 completely set. Carefully
run a knife around edges of muffin cups to loosen. Serve warm.
Yield: 2 dozen.

Nutritional 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.