Mini Frittatas

    Mini Frittatas

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    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.

    Makes: 4 servings

    • 170 g frozen chopped spinach, thawed and drained
    • 245 g ricotta cheese
    • 30 g sour cream
    • 40 g grated Parmesan cheese
    • 55 g shredded Cheddar cheese
    • 4 eggs
    • 1/4 cup milk
    • 1/4 teaspoon hot pepper sauce
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon lemon pepper
    • 2 tablespoons dried parsley
    • 3 tablespoons salsa

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
    2. In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
    3. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
    4. Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
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