Cocktail Spinach Frittatas
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1-1/2 packages (10 ounces) frozen chopped spinach
3 cups ricotta cheese
2 cloves garlic, minced
1 small onion, minced
1 package (8 ounces) fresh mushrooms, finely chopped
1 jar (4 ounces) chopped red peppers
1/2 teaspoon pepper
1/2 teaspoon salt
1/3 cup fresh basil, finely chopped OR 1-1/2 teaspoons dried basil
2-1/2 cups finely grated fresh parmesan cheese
Thaw spinach and squeeze dry. Mix with the rest of the ingredients. Spray small muffin cups with no stick spray and fill cups to the top with the mixture.
Bake at 350 degrees for 20 minutes or until firm and light golden brown. Cool for 15 minutes and remove from pans. Serve warm.
You can freeze the frittatas after baking. To reheat, place frozen puffs on lightly greased baking sheet in a 350 degree oven, for 10-12 minutes or until hot. Serve warm. Makes 5 dozen.
Diane DeBord of Diane DeBord Catering, Moline