Mini Spinach & Mushroom Frittatas

Mini Omelette Muffins


  • 3/4 pound frozen chopped spinach, thawed and drained
  • 16oz mushrooms quartered
  • 4 green onions chopped
  • 2 cups ricotta cheese
  • 1/4 cup sour cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Jalapeno Cheddar cheese
  • 8 eggs
  • 1/2 cup milk
  • 1/2 teaspoon hot pepper sauce
  • 1 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon lemon pepper
  • 1/4 cup dried parsley


  1. Preheat your oven to oven to 375 degrees. Lightly grease 24 muffin cup tins with butter.
  2. In a medium bowl, combine spinach, mushrooms, green onions, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
  3. In another bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
  4. Spoon mixture into the prepared muffin tin ¾ of the way to the top. Bake in preheated oven for 20 to 25 minutes.

Serve with Strawberry Spinach Salad for a delicious group brunch!

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