Mini Spinach Frittatas

    Mini Spinach Frittatas


    91 people made this

    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.

    Serves: 4 

    • 185g frozen chopped spinach, thawed and drained
    • 1 cup (250g) ricotta cheese
    • 2 tablespoons sour cream
    • 1/2 cup (60g) grated Parmesan cheese
    • 1/2 cup (60g) grated cheddar cheese
    • 4 eggs
    • 1/4 cup (125ml) milk
    • 1/4 teaspoon chilli sauce
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon lemon pepper
    • 2 tablespoons dried parsley
    • 3 tablespoons salsa

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

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

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