Ricotta-Mushroom Mini-Frittatas
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
16 mini frittatas
ingredients
- 1⁄2 cup reduced-fat ricotta cheese
- 2 tablespoons grated parmesan cheese
- 1⁄2 cup chopped mushroom
- 1⁄2 cup diced roasted red pepper
- 1 egg
- 2 egg whites
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon kosher salt (to taste)
- 1⁄8 teaspoon fresh ground black pepper (to taste)
directions
- Preheat the oven to 375°; spray 15 mini-muffin or tartlet cups with butter-flavored nonstick spray.
- Mix together all the ingredients.
- Fill the muffin cups.
- Bake for 20 minutes, until puffy and lightly browned.
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