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Spring MIni Frittatas- Breakfast, brunch, lunch, snack or dinner, mini frittatas got your back - The perfect stress-free meal is easy, nutritious and ready in just minutes! - recipe by thepetitecook.com

Spring Mini Frittata

Course: Appetizer
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Breakfast, brunch, lunch, snack or dinner, mini frittatas got your back - The perfect stress-free meal is easy, nutritious and ready in just minutes!
Print Recipe

Ingredients

  • 6 thin slices Parma ham finely chopped
  • 4 oz/125gr baby spinach leaves
  • 6 eggs
  • 4 tbsp grated parmesan cheese
  • 3.5 oz/ 100gr ricotta cheese well drained
  • 2 spring onions finely chopped
  • 1/2 red onion finely minced
  • 1 tbsp fresh thyme leaves
  • a pinch of nutmeg
  • Extravirgin olive oil
  • salt and freshly cracked black pepper

Instructions

  • Heat a large skillet over med-low heat, with 1 tbsp of olive oil. Fold in chopped red onion and spinach leaves.
  • Cook for about 3 min stirring occasionally. Add parma ham half-way through, and continue to cook until the spinach soften.
  • Season with salt, pepper and a pinch of nutmeg and allow to cool.
  • In a large bowl whisk together eggs, ricotta and parmesan cheese. Season with salt and pepper.
  • Fold the spinach and ham into the egg mixture and mix until combined. Finally mix in spring onion, thyme and season to taste.
  • Spray with oil a non-stick muffin tin. Divide the frittata mixture evenly, filling 2/3 of each mold.
  • Bake for 15 min or until crispy and golden on top.
  • Remove from the oven, allow to cool and serve immediately or at room temperature,
  • Store in an air-tight container in the fridge for up to 2 days.