Mini Frittatas

Mini Frittatas

68

"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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Ingredients

servings 310 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
  2. In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
  3. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
  4. Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.

Reviews

68
  1. 87 Ratings

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Most helpful positive review

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.

Most helpful critical review

I would also use less cumin next time I make it.

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 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...

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...

a smashing hit

I would also use less cumin next time I make it.

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 sp...

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 ...

Good for potluck brunch.

I think I used too much spinach in this one (had to estimate with fresh!) but despite the lumpy texture, they turned out great! I had no lemon pepper but grated a bit of lemon rind into the mix...