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Mini Spinach Frittatas

Caregory : Breakfast Recipes

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.

Ingredient

    • 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

Direction

    1. 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.
    2. Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.
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