Spinach Ricotta Frittata Muffins

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These spinach ricotta frittata muffins are the most go-to of my muffin repertoire. Muffinizing frittata is effortless and involves minimal steps. Each of these is a no-mess meal that requires not a single fork. Serving them for company is impressive, and they fit perfectly into school lunch boxes.

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 seem to hint of butter. They are delicious, right out of the oven, at room temperature, and even cold.

These muffins bring memories of Sunday brunch, but also work well for breakfast, lunch, snacks, and dinner.

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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.

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Spinach and Ricotta Turkey Meatloaf Muffins

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This meatloaf muffin is the perfect spin-off of a culinary classic, which many children despised during the early twentieth century.

The muffin is densely packed with wholesome protein and vegetable, but it does not feel or taste heavy. The filling makes it moist, with creamy ricotta cheese in every bite. The confetti-looking pieces of speckled spinach add pizazz.

The ricotta/spinach combination works perfectly. Consider the two an inspired duo, helped along by the saltiness of Parmesan and good old-fashioned salt and pepper. The muffins stand alone beautifully and can be served with salad or a side of baked fries. The topping is optional for those who like marinara.

If meatloaf is on your menu this week, try this lighter version. If you intend to serve leftovers, omit the mozzarella on top because it does not reheat as well as the rest of the ingredients.

This recipe is great to make with beef or a mix of turkey and beef.

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Spinach and Ricotta Turkey Meatloaf Muffins (makes 12)

1 Lb ground turkey
10 oz. frozen spinach, thawed and squeezed dry
1 cup ricotta cheese
1 cup Parmesan cheese, grated
1 egg, beaten
½ cup seasoned breadcrumbs (or 14 Ritz crackers, crushed)
½ tsp salt
¼ tsp black pepper

Topping (optional)

1/2 cup marinara sauce
1/3 cup mozzarella cheese, shredded

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine and mix thoroughly with hands the turkey, spinach, ricotta cheese, Parmesan cheese, egg, breadcrumbs, salt, and pepper.
3. Distribute turkey mixture into the muffin-pan cups and press with back of spoon.
4. Spoon the marinara evenly over muffin cups. (optional)
5. Sprinkle mozzarella over marinara (optional).
6. Bake for 30 to 35 minutes.

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