Best Pumpkin And Spinach Mini Frittatas Recipes
MINI SPINACH FRITTATAS
People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. -Nancy Statkevicus, Tucson, Arizona
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.
Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 396mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
PUMPKIN AND SPINACH MINI FRITTATAS
Make and share this Pumpkin and Spinach Mini Frittatas recipe from Food.com.
Provided by Pietro
Categories Lunch/Snacks
Time 30m
Yield 24 frittatas
Number Of Ingredients 7
Steps:
- Pre heat oven to 180 degrees celsius.
- Prepare 2 x 12 hole muffin trays.
- Peel pumpkin and finely dice it.
- Finely chop baby spinach leaves to fill 2/3 of a cup.
- Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well.
- Divide pumpkin and spinach leaves between cups in trays.
- In a large jug, whisk eggs with 1/2 cup of milk and 1/4 cup of freshly grated parmesan cheese. Season with salt and pepper to taste.
- Pour mixture evenly over the filling.
- Place in oven and bake for 12 to 15 minutes or until puffed and golden.
- Serve warm or cold.
- Garnish with sour cream and chopped chives.
Nutrition Facts : Calories 15.1, Fat 0.8, SaturatedFat 0.3, Cholesterol 35.2, Sodium 11.9, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.1
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