I have served these at many, many events from wine tastings, to showers of all kinds, to Christmas parties and most recently at a breakfast event. These are quick, easy and best of all gluten free. These can be made the day before, refrigerated in an airtight container and then reheated in the microwave without damaging the quality.
Here is my recipe:
Here is how I did this:
Here is my recipe:
1 cup ricotta cheese
¾ cup Parmesan cheese, grated
2/3 cup mushrooms, finely chopped
1 10-ounce package frozen spinach, thawed and squeezed dry
1 egg, slightly whipped
½ teaspoon dried oregano
¼ teaspoon salt
24 slices pepperoni
Fresh oregano sprigs
Here is how I did this:
1. Preheat
oven to 375°.
2. Combine
ricotta cheese, Parmesan cheese, mushrooms, spinach, egg, oregano and salt; set
aside.
3. Spray
24 miniature muffin cups with nonstick cooking spray. Place one slice of
pepperoni into the bottom of each muffin cup. Fill each muffin cup
three-fourths full with cheese mixture.
4. Bake
for 20-25 minutes or until a toothpick inserted into the middle comes out
clean. To remove frittatas from muffin tins, carefully run knife blade around
edges of muffin cup to loosen. Serve warm with sprigs of fresh oregano.
Yield: 24 mini frittatas
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