Tasty, muffin-sized spinach frittatas. Even kids enjoy making these since they are so much fun! With tortilla chips and salsa, this meal makes a wonderful treat. To make this dessert even healthier, use egg substitute in place of the eggs.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 ounces frozen chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 2 tablespoons sour cream
- ½ cup grated Parmesan cheese
- ½ cup shredded Cheddar cheese
- 4 eggs
- ¼ cup milk
- ¼ teaspoon hot pepper sauce
- 1 teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ½ teaspoon lemon pepper
- 2 tablespoons dried parsley
- 3 tablespoons salsa
Instructions
- Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
- In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
- In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
- Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 232 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 10 g |
| Sodium | 565 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Will be making this again!!
Loved these! Will make again. We love flavor. These have it! I did add much more hot sauce, salsa and Spinach than called for. Love it spicy. I also just used egg whites because i made a coconut cream pie that only uses the yolks. So, I had 4 egg whites left over. Still came out perfect!
I made 2 Frittatas, eliminating the cumin altogether and added garlic and onion. On one Frittata I added sausage for my meat lovers. And I also added the salsa to both into the mix to bake. Both came out very flavorful and delicious. It was a big hit for my family brunch. No leftovers!
I made a few tweaks using a different spice.. dill (not a cumin fan) and cottage cheese vs. ricotta and sheet pan vs muffins. It came out pretty good & froze well but didn’t reheat well.
They came out great!! I substituted the frozen spinach with baby spinach & used feta cheese instead of the cheddar & parmesan. Loved it!
I made these for my husband to take to work for easy to eat food on the go. He said they’re really good. I used way less cumin than the recipe called for.
This recipe is delicious. I didn’t have lemon pepper so I increased the black pepper to 1/2 tsp. I didn’t bother with the parsley because there was so much spinach in it. I also added 2 sliced scallions because I thought it needed it. My frittatas didn’t brown the way they look in the photo. I’m wondering if I should have cooked them longer or was it because I used a silicone muffin pan. The ingredients list salsa but it doesn’t appear anywhere in the directions. Did Sparkles want us to serve it on the side as stated in the comment above the recipe? That’s what I did and it was great!
I made the recipe as defined replacing frozen spinach with fresh spinach taking an other reviewers suggestion of being careful with the amount of spinach used. The recipe was easy to make an my wife and I enjoyed it. She suggested adding ham the next time to match a restaurants ingredients.
After reading the reviews, I added too much cookin spray and reduced the cumin. They turned out great except too much oil in bottom of the Tins. Cooked them 25 minutes. With a little hot sauce they tested great! i will make them again.
I am bad about recipes and always do my own changes and also use suggestions of others. I made a double batch and in one batch I added sausage and the other bacon. I also added mushrooms and onl
This recipe is really easy and tasty with a few modifications. I agree with the other reviews that the original recipe left the dish a bit bland. I had added 1 fully cooked chicken apple sausage (diced up small), and that added a bit of flavor. I also left out the sour cream and didn’t feel the dish needed it. Next time, I’d make the following changes: 1) add 1/2 cup of a salty protein cooked (bacon, prosciutto, chorizo, sausages) to give it some flavor, 2) swap out some or all the ricotta for another creamier cheese like blue cheese which I love (the ricotta had a slightly grainy texture).
Really good – baked for 35 minute
I made these as 2 large pies in a pie shell. I needed to bake them for roughly 40 minutes. The filling was delicious and very cheesy. I do think it was missing something though. I would have liked some ham, or tomatos or mushrooms to round out the flavour.
These are super easy to make. I just pop them in the freezer and pop them in the microwave in the morning at work for breakfast. They are wonderful and a healthy choice for breakfast.
Turned out great! I made them in large muffin tins. Makes 12.
I hate to say this, but it is one of the wierdest tasting egg dishes ever.
This recipe looks so yummy! I decided to make this recipe because I was looking for a quick hot lunch. Mine did not taste like the picture looked, if you know what I mean… Again I tried to follow the recipe exactly, but I did not have frozen spinach I had fresh so I used that. The recipe forgot to say what to do with the salsa but looking at the picture I guess I can figure out why mine did not taste like the picture I did not add dollop of salsa and sour cream to hot frittatas. I froze these to have on hand for quick lunch I will add the topping next time!
Very easy and lots of flavor. I had to adapt a bit – used fresh spinach instead of frozen, cottage cheese instead of ricotta, plain yogurt instead of sour cream, basil for parsley, no lemon pepper. Otherwise, followed the recipe pretty closely. Ended up cooking for about 30 minutes to get them a little golden brown on top. The spinach, cumin, and hot sauce make for a pretty strong but pleasant flavor.
Turned out great. Husband loves these frittatas. So easy and convenient for him to take to work, grab and go. I used almond milk instead of regular milk though since it was all i had. Turned out great. Cheesy?
Because of what I had on hand, I used cottage cheese instead of ricotta, left out the sour cream, and cooked up some fresh spinach instead of frozen. That amount of cumin seemed way too much (and other reviewers seem to agree) so I used a bit less than half. Added some finely chopped onion since onion, cheese and eggs are made for each other. These are delicious! Great texture, salty cheesy goodness. Very satisfying.
I tried this recipe the first time as is and REALLY enjoyed it. However, I just can’t seem to leave well enough alone and have modified it slightly each time to meet my individual taste. Now, when I make it, I skip the sour cream, replace the cheddar with feta and add some crushed red peppers. I make it on Sunday, so, I can have a quick, easy and delicious breakfast during the week.