Appetizers

Mini Spinach-Artichoke Frittatas

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

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What You Need

eggs

3/4

cup KRAFT Grated Parmesan Cheese

1/4

cup MIRACLE WHIP Dressing

Tbsp. flour

Tbsp. Dijon mustard

1/2

tsp. ground black pepper

can (14 oz.) artichoke hearts, drained, chopped

pkg. (10 oz.) frozen chopped spinach, thawed, drained

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.

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.

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.

Substitute

Substitute KRAFT Real Mayo Mayonnaise for the MIRACLE WHIP.