Mini Spinach Frittatas

I love making frittatas in interesting and practical ways.  These little frittatas are great because they are already separated into individual portions using a 12 cup muffin pan before baking making entertaining easy and freezing to serve up later a breeze. 

Need a more elegant frittata for a bridal or baby shower?  Check out my fancy frittata made using a bundt cake pan.

Mini Spinach Frittatas

Mini Spinach Frittatas

makes a dozen

Ingredients:

3 cloves of garlic, minced

9 oz spinach, chopped

8 large eggs

1/4 cup of milk

4 oz shredded Parmesan cheese

4 oz shredded Cheddar cheese

2 tablespoons olive oil

1 tablespoon of Italian herbs

salt & pepper to taste

1. Preheat oven to 350 degrees.
2. Over medium heat saute the chopped spinach and garlic in olive oil until tender.  Salt & pepper to taste.
3. In a mixing bowl whisk together the eggs and milk. Add the Italian herbs.
4. Add the sauteed spinach to the egg mixture and then stir in the cheeses.
5. Lightly coat a muffin pan with nonstick spray. Pour the mixture into the muffin pan and bake at 350 degrees for 20-25 minutes. Mine usually take 23 minutes. *Hint: I pour the egg mixture from the mixing bowl into a small pitcher then pour from the pitcher to the muffin pan. It gives you a more accurate pour (see photo below).
6. Allow to cool 5-10 minutes. Use a rubber spatula to ease the sides and then transfer to your serving platter. Serve with salsa in a ramekin or dipping bowl on the side.
7. Enjoy!

***Substitute any of your favorite veggies or meats into this recipe.***

I use a small pitcher to pour the egg mixture into the muffin pan.

Mini Spinach Frittatas made in a muffin pan.  Bake at 350 degrees for 20-25 minutes.



xoxo,
Shells