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Ingredients
| frozen chopped spinach: 6 oz (thawed and drained) |
| ricotta cheese (whole milk): 1 cup |
| sour cream: 2 Tbl |
| parmesan cheese (grated): 1/2 cup |
| cheddar cheese (shredded): 1/2 cup |
| eggs: 4 |
| 2% milk: 1/4 cup |
| hot sauce: 1/4 tsp |
| ground cumin: 1 tsp |
| black pepper: 1/4 tsp |
| lemon pepper seasoning: 1/2 tsp |
| dried parsley: 2 Tbl |
| salsa: 3 Tbl |
Mini Frittatas
Credit: AllRecipes
User rating:
"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."
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Prep Time
min -
Cook Time
min -
Servings
4 serving(s)
Tags
Directions
- Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
- In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
- In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
- 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.