Mini Spinach Frittatas
By Snoo
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. It doubles easily for a crowd and even freezes well…for added convenience."
Serving size: 3 each
Cal 128
Fat 9g
Protein 10g
Carb 4g
Fiber 1g
Sodium 396mg
Rate this recipe
5/5
(1 Votes)
Ingredients
- 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
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.
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