Recipe By Anonymous
Rating
Published Jul 12th
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 293.2

Muffin-sized perky spinach frittatas. They are fun to make and even the kids love them! Accompany this dish with tortilla chips and salsa – makes for a great treat! Use egg substitute in place of the eggs to make this an even healthier treat.

Recipe 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

Cooking Directions

  1. 1 Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
  2. 2 In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
  3. 3 In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
  4. 4 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 Facts

  • Calories 293.2
  • Carbohydrate 8.2 g
  • Cholesterol 231.7 mg
  • Fat 19.2 g
  • Fiber 1.7 g
  • Protein 22.9 g
  • Saturated Fat 10.2 g
  • Sodium 565.3 mg
  • Sugar 2.2 g

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Reviews

  1. Good for potluck brunch.
  2. 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 - Read more ...
  3. Very bland. The salsa is necessary. It smelled great before I put it in the oven but then was OK to eat. Maybe a stronger flavoured cheese would help. Husband didn't care for it and he loves spinach.
  4. a smashing hit
  5. I think I used too much spinach in this one (had to estimate with fresh!) but despite the lumpy texture, they turned out great! I had no lemon pepper but grated a bit of lemon rind into the mix and forgot to add mustard but they were still scrumptious!
  6. 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.
  7. 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!
  8. This is a great recipe. Even my husband who doesn't care for eggs loved it. I forgot to buy ricotta but used cottage cheese instead. I used jumbo size muffin tins. For a party I'm going to this weekend I'll use mini muffin tins. Can't wait to try them again.
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