Just the act of baking Frittata Muffins makes you feel like you are hosting a lavish brunch, even if you aren’t (for now)…
This recipe involves minimal steps. Each Spinach Ricotta Frittata Muffin makes a no-mess meal that fits perfectly into school lunch boxes (note for future). Dense with protein from the ricotta/spinach duet, these muffins are dainty but strong and full of flavor. Although they do not contain butter, their golden edges are crisp and fried-like. They are delicious, right out of the oven, at room temperature, and even cold.
I recently learned the right way to crack an egg, thanks to Key Lime Lexi. Her technique was so much fun to practice for this batch. Lexi’s new cooking series highlights engaging projects, fun for families to do together at home. Her site provides a wealth of information, from delicious recipes to know-how tips in the kitchen.
These muffins bring memories of Sunday brunch and work well for breakfast, lunch, snacks, and dinner.
Spinach Ricotta Frittata Muffins (makes 12)
4 large eggs
1 cup ricotta cheese (low far or full fat)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup (or one 10oz box) frozen chopped spinach
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)
1. Heat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. Thaw spinach in microwave and squeeze out extra juice.
3. In a large mixing bowl, whisk eggs and stir in ricotta, mozzarella, and Parmesan cheeses.
4. Stir in spinach, salt, onion powder, and garlic powder.
5. Use an ice cream scoop to spoon mixture into muffin cups.
6. Bake for 20 to 25 minutes or until muffins are set and golden on top.