Breakfast

Spinach and Ricotta Mini Frittatas is for Breakfast.

Spinach and Ricotta Mini Frittatas takes 20 minutes to prepare.

Spinach and Ricotta Mini Frittatas takes 15 minutes to cook.

Spinach and Ricotta Mini Frittatas makes 12 servings.

The ingredients for Spinach and Ricotta Mini Frittatas are:

1 medium (2-1/2" dia) Onions, raw
3 clove Garlic
6 oz Spinach - Dole Baby Spinach
1 tbsp Extra Virgin Olive Oil
.25 cup Ricotta Cheese, whole milk
12 large Egg, fresh, whole, raw

Here is how you make Spinach and Ricotta Mini Frittatas:

Finely dice the onion, and thinly slice the garlic. Saute in olive oil until soft. Add the spinach and continue to saute until wilted. Spray the inside of a 12 cup muffin tin with Pam, and set aside. In a large bowl, scramble the eggs until frothy. Divide the spinach, putting some into each muffin section. Place a dollop of ricotta (approximately a half teaspoon sized amount) on top of each pile of spinach. Using a 1/4 cup measure, ladle the eggs over each muffin cup, filling the cup to the top. Bake in a 350 degree oven for about 15 minutes, or until the eggs are set and the tops are golden brown.Serving Size: Makes 12 Number of Servings: 12Recipe submitted by SparkPeople user LIVEDAILY.

The nutritional information for Spinach and Ricotta Mini Frittatas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 98.9

• Total Fat: 6.7 g
• Cholesterol: 188.6 mg
• Sodium: 86.5 mg
• Total Carbs: 2.1 g
• Dietary Fiber: 0.5 g
• Protein: 7.4 g