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
- ounces frozen chopped spinach: 6 piece (drained)
- ricotta cheese: 1 cup
- sour cream: 2 Tbsp
- Parmesan cheese: 0.5 cup (grated)
- cheddar cheese: 0.5 cup (shredded)
- eggs: 4 piece
- milk: 0.25 cup
- hot pepper sauce: 0.25 tsp
- ground cumin: 1 tsp
- ground black pepper: 0.25 tsp
- lemon pepper: 0.5 tsp
- parsley: 2 Tbsp (dried)
- salsa: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
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In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
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In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
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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.
