Mini Spinach-Artichoke Frittatas
A favorite pairing—spinach and artichokes—gets whipped together into tasty bite-size frittatas. Make them ahead and reheat just before your guests arrive.
Make This Recipe
Ingredients
- 6 Eggland's Best Eggs (large)
- ¾ cup KRAFT Grated Parmesan Cheese
- ¼ cup MIRACLE WHIP Dressing
- 1 tbsp. flour
- 1 tbsp. Dijon mustard
- ½ tsp. ground black pepper
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
- 3 green onions, thinly sliced
- 1/3 cup finely chopped red peppers
Preparation
Heat oven to 350°F.
Whisk first 6 ingredients in large bowl until well blended. Add remaining ingredients; mix well.
Spoon 1-1/2 Tbsp. spinach mixture into each of 32 mini muffin cups sprayed with cooking spray.
Bake 15 to 18 min. or until toothpick inserted in centers comes out clean.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 39 |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 35 mg |
| Sodium | 83 mg |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Protein | 3 g |