SPINACH FRITTATA BITES

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Spinach Frittata Bites image

In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into scrumptious squares.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield Makes 54 mini portions

Number Of Ingredients 8

1 1/2 cups whole milk
1/2 cup all-purpose flour
Coarse salt
12 large eggs
1 cup cooked spinach, squeezed of excess liquid
1 cup jarred roasted red peppers, sliced
1 cup grated Parmesan
Safflower oil, for parchment

Steps:

  • Preheat oven to 425 degrees. Whisk together milk, flour, and 1 1/4 teaspoons salt. Add eggs; whisk to combine. Stir in spinach, red peppers, and cheese.
  • Line a 9-by-13-inch baking dish with lightly oiled parchment, leaving a 2-inch overhang on two sides. Pour in egg mixture; bake until just set, 18 to 20 minutes. Let cool 10 to 15 minutes.
  • Using parchment, transfer frittata to a cutting board. Cut into 1 1/2-inch squares.

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