Mini Spinach Frittatas

20 Jun

I saw this recipe the other day and thought it would be a nice change for a weekend breakfast. They were super easy to make and everyone scarfed them down. I’d planned on having some as leftovers for a couple of days but there weren’t any left! Guess next time I’ll be making a double batch!

spinach frittatas

Ingredients

  • 10 ounces frozen spinach, thawed and drained
  • 1 cup ricotta cheese
  • 2 Tablespoons sour cream
  • ½ cup grated Parmesan cheese
  • ½ cup grated cheddar cheese
  • 4 eggs
  • ¼ cup milk
  • ½ teaspoon hot sauce
  • 1 teaspoon cumin
  • Salt and pepper
  • ½ teaspoon lemon pepper

Instructions

  1. Preheat oven to 375°F.
  2. Mix together spinach, ricotta, sour cream, and cheeses.
  3. In another bowl, whisk together eggs, milk, hot sauce, cumin, salt, pepper, and lemon pepper.
  4. Add the egg mixture to the spinach mixture.
  5. Spray a muffin tin liberally with cooking spray. Evenly divide the mixture into the muffin tins.
  6. Bake for 20 to 25 minutes or until eggs are set and beginning to brown.
  7. Allow to cool for 5 minutes, then remove from muffin tins. Serve with more Parmesan cheese if desired.

Adapted from Baked Bree

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