Appetizer

Mini Spinach-Artichoke Frittatas

average rating

rate/review

prep time

20 min

total time

38 min

makes

16 servings, 2 frittatas (51 g) each

Rate Recipe

photo by:

kraft

add your photo

What You Need

6 eggs

3/4 cup Kraft 100% Parmesan Grated Cheese

1/4 cup Miracle Whip Original Spread

1 Tbsp. flour

1 Tbsp. Dijon mustard

1/2 tsp. ground black pepper

1 can (14 fl oz/398 mL) artichoke hearts, drained, chopped

1 pkg. (300 g) frozen chopped spinach, thawed, drained

3 green onions, thinly sliced

1/3 cup finely chopped red peppers

Make It

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 centres comes out clean.

kraft kitchens tips

Make Ahead

Frittatas can be baked ahead of time. Cool, then refrigerate up to 4 hours. When ready to serve, cover loosely with foil then reheat in a 350ºF oven 5 to 10 min. or just until warmed.

How to Prevent Baked Frittatas from Sticking to Pan

Spray muffin cups well with cooking spray to help prevent the baked frittatas from sticking to the cups. If the frittatas do stick to the cups, use tip of sharp knife to run around edges of frittatas to help release them from the cups.

Food Facts

If there are any empty mini muffin cups in the pan, fill each empty cup with 1 Tbsp. water so the frittatas will bake more evenly.