Muffin Tin Spinach Frittatas

lalala...
Gold Post Medal for All Time! 899 Posts

Total Time: 35 minutes

Yield: 12 mini frittatas

Ingredients:

• 8 oz of fresh baby spinach, torn
• 1 cup ricotta cheese
• 2 Tbsp sour cream
• 1/2 cup cheddar cheese, grated
• 1/2 cup Parmesan cheese, grated
• 4 eggs
• 1/4 cup milk
• 1/2 tsp Tabasco (or other hot sauce)
• 1/4-1/2 tsp cumin
• salt and pepper, to taste

Steps:

1. Preheated oven to 375 degree F.
2. Tear baby spinach into small pieces. Place in a large bowl.

 

 
3. Add ricotta, sour cream, and cheddar and Parmesan cheeses. Stir to combine well.

 

 
4. In a small bowl, beat together eggs, milk, Tabasco, cumin, salt, and pepper.

 

 
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5. Add the egg mixture to the spinach mixture. Stir well.

 

 
6. Spray a muffin tin liberally with cooking spray. Spoon the mixture equally into the muffin tins.

 
7. Bake for 20 to 25 minutes. Let cool for 5 minutes, then remove from muffin tins.

 

 

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Jess
Silver Post Medal for All Time! 267 Posts

March 8, 20160 found this helpful

They look delicious! Lately, I have been experimenting with differing ratios of eggs, cheese and milk in my quiches and frittatas. They all turn out pretty good; yogurt, feta, almond milk, leftover cheese trays. Perfect way to use up leftovers.

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I can make a light one with just a little bit of milk and some shredded cheese that everyone loves. To add more flavor, I often roast or sauté the vegetables ahead of time. This intensifies the flavors, ensures that they are fully cooked and releases some of the moisture which makes a better final frittata. Yum! I need to make some up for easy lunches this week.

 

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