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Mini Frittatas
Mini Frittatas
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Spinach and cheese mini frittatas flavored with cumin and lemon zest, baked to perfection in a muffin tin. Delicious and easy to make!
Ingredients:
  • 6 ounces frozen chopped spinach, thawed and drained
  • 1 cup ricotta cheese
  • 2 tablespoons sour cream
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded Cheddar cheese
  • 4 eggs
  • 0.25 cup milk
  • 0.25 teaspoon hot pepper sauce
  • 1 teaspoon ground cumin
  • 0.5 teaspoon lemon pepper
  • 2 tablespoons dried parsley
  • 3 tablespoons salsa
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 12-cup muffin tin.
  • Mix together fresh spinach, creamy ricotta cheese, tangy sour cream, flavorful Parmesan cheese, and sharp Cheddar cheese in a medium bowl.
  • Combine eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper in a small mixing bowl. Mix well and then stir into the spinach mixture.
  • Transfer the mixture into the greased muffin tin, bake in the preheated oven for 20 to 25 minutes, then allow to rest for 5 minutes before removing from the muffin cups and serving warm.

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