Brunch

Spinach and mushroom mini-frittatas is for Breakfast.

Spinach and mushroom mini-frittatas takes 15 minutes to prepare.

Spinach and mushroom mini-frittatas takes 20 minutes to cook.

Spinach and mushroom mini-frittatas makes 18 servings.

The ingredients for Spinach and mushroom mini-frittatas are:

Cooking spray
.5 cup onion, chopped
1 cup fresh spinach, coarsely chopped
.5 cup fresh mushrooms, coarsely chopped
.5 cup gruyere cheese, shredded
2 T. chopped
.25 t. freshly ground black pepper
.25 t. salt
.25 t. hot sauce (optional)
.125 t. freshly ground nutmeg
5 large eggs

Here is how you make Spinach and mushroom mini-frittatas:

Pre-heat oven to 350 degrees. Spray mini-muffin tins with olive oil cooking spray.Heat olive oil in a small non-stick skillet. Add onion and mushrooms. Saute over medium heat for a few minutes, then fresh spinach. Saute until spinach is wilted and water has evaporated. Set aside to cool for 5 minutes.Combine eggs, spices and cheese in a medium bowl. Add onion/ mushroom/ spinach mixture and stir to combine. Fill mini-muffin tins. Bake for 20 minutes or until set. Makes 18 mini-muffins. These can be eaten hot or at room temperature and reheat well in a toaster oven.Number of Servings: 18Recipe submitted by SparkPeople user BOONIEMOM.

The nutritional information for Spinach and mushroom mini-frittatas is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 36.6

• Total Fat: 2.6 g
• Cholesterol: 62.3 mg
• Sodium: 31.0 mg
• Total Carbs: 0.4 g
• Dietary Fiber: 0.1 g
• Protein: 2.8 g

The dietary needs meet for Spinach and mushroom mini-frittatas is Vegetarian