Mini Florentine Frittatas

Mini Florentine Frittatas

2

"Eggs and Real Cream are a perfect pairing for a quick weeknight dinner. While the frittatas are baking, make the fresh bruschetta topping, toss a side salad and dinner is ready!"

Ingredients

30 m {{adjustedServings}} servings 181 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 236 mg
  • 79%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Generously butter a 12-cup non-stick muffin pan or line with parchment paper or silicone liners.
  2. In a sieve, drain thawed spinach, pressing to squeeze out excess liquid. In a bowl, whisk eggs until blended. Whisk flour into Cream; whisk into egg mixture. Stir in spinach and 1/4 tsp (1 mL) each salt and pepper.
  3. Divide egg mixture among prepare muffin cups. Bake for 15 to 20 min or until puffed and just set. Let stand for 3 min.
  4. Meanwhile, in a bowl, combine tomatoes, garlic, basil, Canadian Parmesan cheese and a pinch each, salt and pepper.
  5. Run a knife around frittatas to remove from pan; serve topped with tomato bruschetta.

Footnotes

  • Purchase frozen spinach that is in cubes or loose-leaf rather than the block style so it's easy to thaw just enough for this recipe.
  • Regular paper muffin liners will stick to the frittatas. Look for liners made from parchment paper or silicone at well-stocked supermarkets or kitchenware stores, or butter the pans well.
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Reviews

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  1. 3 Ratings

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This was easy and quite delicious, as the bruschetta is very flavorful. No idea what Canadian Parmesan is (the recipe comes from the Dairy Farmers of Canada), so I just used regular Italian par...

Easy and yummy. I used parmiggiano reggiano and added some fontina. These were nice for appetizers. Thanks for the recipe.