Home Dishes & Beverages Casseroles Breakfast Casseroles

Mini Spinach Frittatas

Name: Mini Spinach Frittatas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 dozen.
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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

2 dozen

Updated: Sep. 24, 2022

People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. —Nancy Statkevicus, Tucson, Arizona

Mini Spinach Frittatas Recipe photo by Taste of Home

Next Recipe

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

Directions

Preheat oven to 375°. In a small bowl, combine the first 8 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.

Nutrition Facts

1 mini frittata: 128 calories, 9g fat (5g saturated fat), 50mg cholesterol, 396mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 10g protein.

Mini Spinach Frittatas

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home