Mini Spinach Frittatas
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.
Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 190 degrees C. Lightly grease one 12-cup muffin tray.
- In a medium bowl combine spinach, ricotta cheese, sour cream, Parmesan cheese and cheddar cheese.
- In a small mixing bowl whisk eggs, milk, chilli sauce, cumin, black pepper, parsley and lemon pepper. Stir egg mixture into spinach mixture.
- 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.
- Serve with the salsa.
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Reviews and Ratings
Global Ratings:
(98)
Reviews in English (79)
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)