Mini Frittatas

Mini Frittatas

67
Sparkles 0

"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."

Ingredients {{adjustedServings}} servings 310 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  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.
Tips & Tricks
Bacon and Potato Frittata with Greens

See how to make a simple breakfast frittata with bacon, potatoes, and chard.

Chef John's Spinach and Feta Pie

An easy baked omelet that's loaded with spinach and feta cheese.

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Reviews 67

  1. 86 Ratings

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AFANDREI
1/25/2004

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.

AUDS
1/25/2004

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!

BARB72
1/25/2004

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!