Miniature Spinach Frittatas

Name: Miniature Spinach Frittatas
Ingredients: 1 (10 oz.) pkg. frozen, chopped spinach; 3/4 c. Ricotta cheese; 1/2 c. grated Parmesan cheese; 1/2 c. chopped mushrooms; 1/8 tsp. salt; 1/4 tsp. freshly ground pepper; 2 Tbsp. chopped onion or shallots; smidgeon of nutmeg (about 5 grindings); 2 eggs; Pam; 1/4 tsp. oregano

11 ingredients

8 steps

Ingredients

1 (10 oz.) pkg. frozen, chopped spinach
3/4 c. Ricotta cheese
1/2 c. grated Parmesan cheese
1/2 c. chopped mushrooms
1/8 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. chopped onion or shallots
smidgeon of nutmeg (about 5 grindings)
2 eggs
Pam
1/4 tsp. oregano

Directions

1

Preheat oven to 375°.
2

Coat the cups in a miniature muffin pan lightly with Pam; set aside.
3

In a medium bowl, combine spinach, Ricotta cheese, Parmesan cheese, mushrooms, onion, oregano, nutmeg, salt and pepper with a wooden spoon.
4

Beat in eggs. Spoon 2 tablespoons of mixture into each of the 18 to 24 muffin cups.
5

Bake for 20 to 25 minutes until firm, but still moist. Check often.
6

Unmold the frittatas and arrange 3 on a plate.
7

This is also a wonderful side item.
8

Serves 6.