About this recipe: Muffin-sized perky spinach frittatas. They are fun to make and even the kids love them! Accompany this dish with tortilla chips and salsa - makes for a great treat! Use egg substitute in place of the eggs to make this an even healthier treat.
I made this in a baking pan instead of muffin cups and it was great. I cooked it at the suggested temp for about 40 minutes, until set. - 24 Jul 2000 (Review from Allrecipes US | Canada)
I absolutely love how these turned out! I surprised my mom with breakfast with these (and she is a picky eater) and loved them. Next time I will use less cumin because I thought it was kind of overpowing. Also, I used plain nonfat yogurt instead of sour cream and lowfat cheese and ricotta. Great! - 28 Jun 2000 (Review from Allrecipes US | Canada)
I've been trying to go vegetarian, much to my meat-loving husband's dismay. I made these for dinner the other night and he was delighted. "Keep that recipe!" he told me. The only thing I might suggest is using more spinach and less eggs; it was a smidge too chewy for me. And of course more garlic. You can always use more garlic! - 25 May 2001 (Review from Allrecipes US | Canada)