Friday, October 11, 2013

Mini Spinach Frittatas

With the holiday season right around the corner, it is not too early to stock up on party foods. My recipe for Mini Spinach Frittatas (recipe follows) is naturally gluten free—no converting necessary. Just make, serve and watch them disappear. These are like little bite-sized crustless quiches. If you want to make these little guys a day ahead, they reheat in the microwave really well and make great little breakfast bites to take along on trips any time of the year.

Here is my recipe:
1 cup ricotta cheese
3/4 cup Parmesan cheese freshly grated
2/3 cup mushroom, finely chopped
1 10-ounce package frozen spinach, thawed & squeezed dry
1 large egg, slightly beaten
1 teaspoon fresh oregano, finely chopped, or 1/2  teaspoon dried oregano
1/4 teaspoon salt
24 1 3/8-inch slices pepperoni slices
Fresh oregano sprigs
Here is how I made these little frittatas:
1. Preheat oven to 375 degrees Fahrenheit. Spray 24 miniature muffin cups with non-stick cooking spray.
2. Place ricotta cheese, Parmesan cheese, mushrooms, spinach, egg, oregano and salt in a large mixing bowl. Stir with a wooden spoon to thoroughly combine all ingredients; set aside.
3. Place one slice of pepperoni into the bottom of each muffin cup. Fill each muffin cup three-fourths full with cheese mixture. Place filled muffin tin in center of baking sheet.
4. Place baking sheet in preheated oven and cook 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.
Servings: 12             Yield: 24
Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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