Recipe by Sparkles
"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."
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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.
I would also use less cumin next time I make it.
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
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.
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.
Good for potluck brunch.
* 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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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