Mini Florentine Frittatas

Mini Florentine Frittatas

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Dairy Farmers of Canada Real Cream

“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!”

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Ingredients

Adjust Servings

Original recipe yields 12 mini frittatas

Directions

  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.

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Review (1)

Rate This Recipe
olivia528
6

olivia528

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 parmesan. I also whisked some grated parmesan into the frittata itself because I thought it might be too plain otherwise.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 181 cal
  • 9%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 266 mg
  • 89%
  • Sodium
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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