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.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.

  • 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

293 calories; protein 22.9g 46% DV; carbohydrates 8.2g 3% DV; fat 19.2g 30% DV; cholesterol 231.7mg 77% DV; sodium 565.3mg 23% DV. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I made this in a baking pan instead of muffin cups and it was great. I cooked it at the suggested temp for about 40 minutes until set. Read More
(392)

Most helpful critical review

Rating: 3 stars
01/25/2004
I would also use less cumin next time I make it. Read More
(36)
104 Ratings
  • 5 star values: 44
  • 4 star values: 33
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
01/25/2004
I made this in a baking pan instead of muffin cups and it was great. I cooked it at the suggested temp for about 40 minutes until set. Read More
(392)
Rating: 5 stars
01/25/2004
I absolutely love how these turned out! I surprised my mom with breakfast with these (and she is a picky eater) and loved them. Next time I will use less cumin because I thought it was kind of overpowing. Also I used plain nonfat yogurt instead of sour cream and lowfat cheese and ricotta. Great! Read More
(370)
Rating: 4 stars
01/25/2004
I've been trying to go vegetarian, much to my meat-loving husband's dismay. I made these for dinner the other night and he was delighted. "Keep that recipe!" he told me. The only thing I might suggest is using more spinach and less eggs; it was a smidge too chewy for me. And of course more garlic. You can always use more garlic! Read More
(362)
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Rating: 3 stars
01/25/2004
I would also use less cumin next time I make it. Read More
(36)
Rating: 5 stars
01/25/2004
a smashing hit Read More
(36)
Rating: 2 stars
01/25/2004
Very bland. The salsa is necessary. It smelled great before I put it in the oven but then was OK to eat. Maybe a stronger flavoured cheese would help. Husband didn't care for it and he loves spinach. Read More
(35)
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Rating: 5 stars
01/23/2003
This is a great recipe. Even my husband who doesn't care for eggs loved it. I forgot to buy ricotta but used cottage cheese instead. I used jumbo size muffin tins. For a party I'm going to this weekend I'll use mini muffin tins. Can't wait to try them again. Read More
(24)
Rating: 4 stars
01/25/2004
Good for potluck brunch. Read More
(21)
Rating: 5 stars
01/25/2004
I think I used too much spinach in this one (had to estimate with fresh!) but despite the lumpy texture they turned out great! I had no lemon pepper but grated a bit of lemon rind into the mix and forgot to add mustard but they were still scrumptious! Read More
(21)