How to Make Mini Frittatas - A Step-by-Step Guide

Mini frittatas are a fun and versatile dish that can be served for breakfast, brunch, or as a snack. These little egg-based treats are baked in muffin tins, making them perfect for serving at parties or packing into lunchboxes. The best part is that you can customize them with your favorite ingredients, making them a great way to use up leftover vegetables, meats, and cheeses.

Whether you're looking for a quick and easy breakfast option or a crowd-pleasing appetizer, mini frittatas ar...

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Ingredients

  • 6 ounces frozen chopped spinach, thawed and drained
  • 1 cup ricotta cheese
  • 2 tablespoons sour cream
  • ½ cup grated Parmesan cheese
  • ½ cup shredded Cheddar cheese
  • 4 eggs
  • ¼ cup milk
  • ¼ teaspoon hot pepper sauce
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • ½ teaspoon lemon pepper
  • 2 tablespoons dried parsley
  • 3 tablespoons salsa

Information

  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
  • In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
  • In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
  • Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
  • Nutrition

    293 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 232mg
    • Sodium: 565mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 23g
    • Vitamin C: 4mg
    • Calcium: 494mg
    • Iron: 3mg
    • Potassium: 418mg