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!


  • 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


  • 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.