Wednesday, April 20, 2011

Spinach Artichoke Mini Frittatas

With a taste profile reminiscent of Spinach Artichoke Dip, this recipe turns my favorite dip into a new form.

Since making Mini Quiches last month, I've been wanting to try more flavor varieties. Mini Frittatas freeze well so I can quickly reheat a few for breakfast or a Friday lunch during Lent.

·4 large eggs
·⅓ cup milk
·⅔ cup cooked chopped spinach
·½ cup shredded mozzarella cheese
·2 TBS artichoke hearts, chopped
·2 tsp minced garlic
·½ tsp dried parsley
·½ tsp salt
·½ tsp pepper

Preheat oven to 350˚. Grease 12 muffin cup tins with olive oil. In a large bowl, combine all ingredients and whisk well. Spoon mixture into muffin cup tins, dividing evenly. Bake for 20 minutes, or until the center of the frittata is set.

Yield: Makes 12 mini frittatas.

I've also shared this recipe on: Go Ahead Honey It's Gluten Free, Seasonal Sundays, This Week's Craving


Tressa said...

I saw your link and had to come check out the recipe. These look delicious! Thanks for sharing. :)