Frittatas Recipe
Ingredients
| 1 1/2 10 ounce packages frozen chopped spinach | ||
| Onion | 6 Tablespoon, finley chopped | |
| Ricotta cheese | 3 Cup (16 tbs) | |
| 1 1/2 teaspoons dried oregano leaves or 1 1/2 tablespoons chopped fresh oregano | ||
| 2 1/4 cups finely grated fresh | ||
| Parmesan cheese | ||
| 1 3/4 cups finely chopped fresh mushrooms or black olives | ||
| Eggs | 2 | |
Directions
Thaw spinach and squeeze dry.
Mix with remaining ingredients.
Lightly grease miniature muffin cups (approximately 1 inch diameter).
Spoon in mixture.
Refrigerate if desired.
To serve, bake at 375 degrees for about 25 minutes, until mixture is firm and golden.
Cool 10 minutes and serve warm.
These may be frozen after baking.
To reheat, place frozen frittatas on baking sheets and bake at 375 degrees for about 10 minutes, until they are heated completely.
NOTE TO COOK: Either bake at home and reheat at party at 375, for 10 minutes if frozen, for 5 minutes if not or prepare and spoon into muffin tins and bake at party as directed.
Mix with remaining ingredients.
Lightly grease miniature muffin cups (approximately 1 inch diameter).
Spoon in mixture.
Refrigerate if desired.
To serve, bake at 375 degrees for about 25 minutes, until mixture is firm and golden.
Cool 10 minutes and serve warm.
These may be frozen after baking.
To reheat, place frozen frittatas on baking sheets and bake at 375 degrees for about 10 minutes, until they are heated completely.
NOTE TO COOK: Either bake at home and reheat at party at 375, for 10 minutes if frozen, for 5 minutes if not or prepare and spoon into muffin tins and bake at party as directed.
Chef
