easy frittata muffins

Name: Easy frittata muffins
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 6 ounce(s) frozen chopped spinach, thawed and drained; 1 cup(s) part-skim ricottta cheese; 2 tablespoon(s) light sour cream; 1/2 cup(s) grated parmesan cheese; 1/2 cup(s) reduced-fat, shredded cheddar cheese; 4 large eggs; 1/4 cup(s) 1% milk; 1/4 teaspoon(s) franks red hot pepper sauce; 1 teaspoon(s) ground cumin; 1/4 teaspoon(s) pepper; 1/2 teaspoon(s) lemon-pepper flavoring; 2 tablespoon(s) dried parsley; 3 tablespoon(s) favorite salsa

(1 RATING)

44 Pinches

sherry monfils

worcester, MA

Updated on Feb 24, 2013

These are a delicious addition to a sunday brunch!

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prep time 15 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

6 ounces frozen chopped spinach, thawed and drained
1 cup part-skim ricottta cheese
2 tablespoons light sour cream
1/2 cup grated parmesan cheese
1/2 cup reduced-fat, shredded cheddar cheese
4 large eggs
1/4 cup 1% milk
1/4 teaspoon franks red hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 teaspoon lemon-pepper flavoring
2 tablespoons dried parsley
3 tablespoons favorite salsa

How To Make easy frittata muffins

Step 1

Heat oven to 375. Lightly spray a 12 cup muffin tin w/ cooking spray. In lg bowl, combine spinach, ricotta cheese, sour cream, parmesan cheese and cheddar cheese, mix well.

Step 2

In another bowl, whisk together eggs, milk, hot sauce, cumin, pepper, lemon pepper, and parsley. Stir egg mix into spinach mix. Mix well.
Step 3

Spoon mix evenly into muffin cups. Bake 20-25 mins, or until a toothpick inserted in center comes out clean. Serve warm topped w/ salsa. YUM!!
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