Mini Spinach Frittatas

Taste of Home

• Ready In: 40 mins
• Yields: 24 mini frittatas

Ingredients

• 1  cup ricotta cheese
• 3⁄4 cup  grated parmesan cheese
• 2⁄3 cup  chopped fresh mushrooms
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1  egg
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 23  slices  pepperoni

Directions

1. In a small bowl, combine the first 8 ingredients.
2. Place a slice of pepperoni in each of 24 greased mini muffin cups.
3. Fill muffin cups 3/4 full with cheese mixture.
4. Bake in preheated 375° oven for 20-25 minutes or until completely set.
5. Carefully run a knife around edges of muffin cups to loosen; remove and serve warm.