"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." — Sparkles
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frozen chopped spinach, thawed and drained
grated Parmesan cheese
shredded Cheddar cheese
hot pepper sauce
ground black pepper
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.
Very bland. The salsa is necessary. It smelled great before I put it in the oven, but then was OK to eat. Maybe a stronger flavoured cheese would help. Husband didn't care for it and he loves spinach.
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.
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!
a smashing hit
I would also use less cumin next time I make it.
Good for potluck brunch.
This is a great recipe. Even my husband who doesn't care for eggs loved it. I forgot to buy ricotta, but used cottage cheese instead. I used jumbo size muffin tins. For a party I'm going to this weekend I'll use mini muffin tins. Can't wait to try them again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 183
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