Mini muffin-sized spinach frittatas with no base to fuss over. They are fun to make and even the kids love them! Use egg substitute in place of the eggs to make this an even healthier treat.
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. - 24 Jul 2000 (Review from Allrecipes USA and Canada)
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. Great! - 28 Jun 2000 (Review from Allrecipes USA and Canada)
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! - 25 May 2001 (Review from Allrecipes USA and Canada)