Mini Spinach Artichoke Frittatas Food

MINI SPINACH-ARTICHOKE FRITTATAS

Mini Spinach-Artichoke Frittatas image

Make these Mini Spinach-Artichoke Frittatas for a delicious addition to the brunch spread. A true time-saver, you can make these Mini Spinach-Artichoke Frittatas in advance and reheat them just before guests arrive.

Provided by My Food and Family

Categories Plant-Based Recipes

Time 38m

Yield 32 servings

Number Of Ingredients 10

Ingredients

6 eggs
3/4 cup KRAFT Grated Parmesan Cheese
1/4 cup MIRACLE WHIP Dressing
1 Tbsp. flour
1 Tbsp. Dijon mustard
1/2 tsp. ground black pepper
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3 green onions, thinly sliced
1/3 cup finely chopped red peppers

Steps:

Heat oven to 350°F.
Whisk first 6 ingredients in large bowl until blended. Add remaining ingredients; mix well.
Spoon into each of 32 mini muffin cups sprayed with cooking spray, adding about 1-1/2 Tbsp. artichoke mixture to each cup.
Bake 15 to 18 min. or until toothpick inserted in centers comes out clean.

Nutrition Facts : Calories 40, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

MINI SPINACH FRITTATAS

Mini Spinach Frittatas image

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

Ingredients

1 cup whole-milk ricotta cheese
3/4 cup grated Parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices pepperoni

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.

ARTICHOKE SPINACH FRITTATA

Artichoke Spinach Frittata image

This is a very good lowfat version of a crustless quiche that I adapted from several recipes. Fat can be further reduced by using canned artichoke hearts in water.

Provided by Diane in Denver

Categories Breakfast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup egg substitute (equivilant to 4 eggs)
1 medium onion, chopped
6 single wheat saltine crackers
2 (6 ounce) jars marinated artichoke hearts, drained and chopped
8 ounces grated reduced-fat sharp cheddar cheese
8 ounces grated mozzarella cheese
5 ounces fresh spinach, chopped and dried
red pepper flakes or hot sauce
salt and pepper
oregano

Steps:

Drain artichoke hearts, reserving 1 TB oil.
Saute onion several minutes in reserved oil then add spinach until wilted.
In large bowl, whisk eggs, crackers, seasonings and cheeses.
Stir in onion-spinach mixture and artichokes.
Pour evenly into 1-1/2- 2 quart pan sprayed with PAM.
Bake at 325-350 1 hour or until center is set and top is lightly browned.
Serve warm or at room temperature.

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