Mini Florentine Frittatas Recipe - Allrecipes.com
Mini Florentine Frittatas Recipe
  • READY IN 30 mins

Mini Florentine Frittatas

Recipe by  

"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 Edit and Save

Original recipe makes 12 mini frittatas Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

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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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 More Reviews

Feb 10, 2013

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.

 
Jul 24, 2014

And a half

 

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Nutrition

  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 266 mg
  • 89%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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