Mini Spinach Frittatas

Name: Mini Spinach Frittatas
Ingredients: 1 cup whole-milk ricotta cheese; 3/4 cup grated Parmesan cheese; 2/3 cup chopped fresh mushrooms; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 large egg; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 24 slices pepperoni

9 ingredients

2 steps

Ingredients

1 cup whole-milk ricotta cheese
3/4 cup grated Parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices pepperoni

Directions

1

Preheat oven to 375°. In a small bowl, combine the first eight ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture.
2

Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.