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.
Ingredients
- 6 ounces frozen chopped spinach , thawed and drained
- 1 cup ricotta cheese
- 2 tablespoons sour cream
- 0.5 cups grated Parmesan cheese
- 0.5 cups shredded Cheddar cheese
- 4 eggs
- 0.25 cups milk
- 0.25 teaspoons hot pepper sauce
- 1 teaspoon ground cumin
- 0.25 teaspoons ground black pepper
- 0.5 teaspoons lemon pepper
- 2 tablespoons dried parsley
- 3 tablespoons salsa
Instructions
-
1
Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
-
2
In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
-
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
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
Per serving
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