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Mini Philly Frittatas

average rating

rate/review

prep time

15 min

total time

35 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/2 cup finely chopped red onion

1 cup finely chopped spinach

1/2 cup finely chopped pepperoni

3 Tbsp. flour

3 eggs, lightly beaten

24 pieces oil packed slivered sun-dried tomatoes

Make It

COMBINE cream cheese and onion in medium bowl with wooden spoon. Stir in spinach, pepperoni and flour. Mix well. Stir in egg until smooth.

POUR into 24 greased mini muffin cups. Remove excess oil from sundried tomato pieces using paper towel. Top each frittata with a piece of sundried tomato . Bake at 350°F for 15-18 minutes, or until set and golden. Serve warm or cold.