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Appetizers

Mini Spinach-Artichoke Frittatas

Mini Spinach-Artichoke Frittatas recipe
photo by:kraft
A favorite pairing—spinach and artichokes—gets whipped together into tasty bite-size frittatas. Make them ahead and reheat just before your guests arrive.
time
prep:
20 min
total:
38 min
servings
total:
32 servings

What You Need

6
 Eggland's Best® eggs
3/4
cup  KRAFT Grated Parmesan Cheese
1/4
cup  MIRACLE WHIP Dressing
1
Tbsp.  flour
1
Tbsp.  Dijon mustard
1/2
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

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 centers comes out clean.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

From our partners at Eggland's Best®
To make eggs fluffy and full, whisk as much air as possible into the egg mixture and be sure to use the freshest eggs. We love the fresh-from-the-farm quality of Eggland’s Best® eggs, which are typically delivered directly to supermarkets within three days of laying. And now, Eggland’s Best eggs are fresher and stay fresher longer than ordinary eggs.
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.
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