Name: Mini Spinach Frittatas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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. &mdash;Nancy Statkevicus, Tucson, Arizona

Mini Spinach Frittatas

ricotta cheese

Parmesan cheese

mushrooms

oregano

salt

pepper

pepperoni

Oh my goodness, don't make these...you won't be able to stop eating them! They are so, so good! I didn't use the mushrooms (mine had gone bad and I couldn't use them) but I saw in the comments that somebody else used Feta. I had that on hand so I used 2/3 cup. YUM! This is going into my rotation for sure and I can't wait to try it with mushrooms also! And for the question about the eggs, yes, it only needed 1 egg to hold everything together

I have included these in two guest brunches now and they have been the favorite part of the meal both times!

Is this really supposed to be just one egg?  Whenever I make frittata, I usually use about 6-8 eggs.

I made this recipe using low-fat ricotta, baby Bella 'shrooms & turkey pepperoni. Yummy!!!

These were great, even though I didn't use any spinach (didn't have any); I increased the mushrooms, added minced onions and pepperoni to make up the bulk difference.  I made the filling (except the egg) the night before, so whipping them up for lunch the next day was a cinch!

Very easy and tasty.  I baked mine in a brownie pan and it worked well.

My husband, two year old daughter and the rest of my family absolutely love these.  I always have to make a double batch because they eat them as fast as i make them.

These are quick and delicious.  Perfect with soup.

These are FANTASTIC!  Very easy and so tasty, you'll be tempted to eat them all.

Made this for some ladies at church.  Didn't quite go over that well.  I didn't care much for the taste either.  I liked the idea of the pepperoni bottom, but didn't taste it much. The ricotta is very overpowering.  I might use the pepperoni idea for mini spinach quiches (more of an egg dish).  I did use my mini pampered chef scoop and it made it easy and perfect sizes.  No mess!

I left out the mushrooms and added feta instead..very good.

Mini Spinach Frittatas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 2

Cost: $18.63 /serving

Author : Taste of Home

Ingredients

Instructions

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