Best 2 Mini Spinach Frittatas Recipes

Indulge in a culinary journey with our delectable Mini Spinach Frittatas, a symphony of flavors and textures that will tantalize your taste buds. These bite-sized morsels are crafted with fresh spinach, eggs, and a medley of savory ingredients, resulting in a hearty and wholesome dish. Perfect for breakfast, brunch, or a light lunch, these frittatas offer a delightful combination of fluffy eggs, tender spinach, and a burst of flavors from the mix-ins. Whether you prefer the classic simplicity of our Spinach and Feta Frittata, the zesty kick of our Sun-Dried Tomato and Pesto Frittata, or the hearty comfort of our Sausage and Cheese Frittata, we have a recipe to suit every palate. Join us as we explore the versatility of this dish and create an unforgettable culinary experience.

Let's cook with our recipes!

MINI SPINACH FRITTATAS

Mini Spinach Frittatas image

People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. -Nancy Statkevicus, Tucson, Arizona

Provided by Taste of Home

Categories Appetizers Breakfast Brunch

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

1 cup whole-milk ricotta cheese
3/4 cup grated Parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices pepperoni

Steps:

Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.

Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 396mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

MINI SPINACH-ARTICHOKE FRITTATAS RECIPE - (4.4/5)

Mini Spinach-Artichoke Frittatas Recipe - (4.4/5) image

Provided by margiekyle

Number Of Ingredients 11

Ingredients

6 eggs
3/4 cup KRAFT Parmesan Cheese, grated
1/4 cup MIRACLE WHIP Dressing
1 tablespoon flour
1 tablespoon Dijon mustard
1/2 teaspoon ground black pepper
1 can (14-ounce) artichoke hearts, drained, chopped
1 (10-ounce) package frozen spinach, chopped, thawed, drained
3 green onions, thinly sliced
1/3 cup red peppers, finely chopped
Cooking spray

Steps:

Heat oven to 350°F. Whisk first 6 ingredients in large bowl until well blended. Add remaining ingredients; mix well. Spoon 1-1/2 tablespoons spinach mixture into each of 32 mini muffin cups sprayed with cooking spray. Bake 15 to 18 minutes or until toothpick inserted in centers comes out clean.

Tips:

Use fresh spinach for the best flavor and texture. If you don't have fresh spinach, you can use frozen spinach, but be sure to thaw it and squeeze out all the excess water before using.
Don't overcook the eggs. The frittatas should be cooked until they are just set, otherwise they will be dry and rubbery.
Use a variety of fillings. In addition to spinach, you can also add other vegetables, such as bell peppers, onions, or mushrooms. You can also add cheese, meat, or seafood.
Make sure the pan is hot before you add the eggs. This will help to prevent the eggs from sticking.
Serve the frittatas warm or at room temperature. They can be eaten for breakfast, lunch, or dinner.

Conclusion:

Mini spinach frittatas are a delicious and easy-to-make breakfast, lunch, or dinner. They are packed with flavor and nutrients, and they can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.