Mini Spinach Frittata
Easy to make in advance, freeze well and the recipe easily doubles for a crowd. Great way to get more veggies into your breakfast!
Ingredients

1 cup whole-milk ricotta cheese, can use feta cheese as well
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 (yes only one)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices pepperoni
Directions
Preheat oven to 375°.
Grease a 24 mini muffin cup pan.
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 or allow to cool and put in freezer for up to 2 months.