How to Make Mini Spinach Frittatas

Frittatas are incredibly simple to make, quick to prepare, and they are amazingly healthy. Traditional frittatas can either be made on the stove top with a skillet or baked in the oven. Perhaps best described as crust-less quiches, frittatas are usually made with eggs, cheeses, and any combination of vegetables. Normally served by the slice, they make for an excellent meal at any time of the day.

For those who lunch away from home and so need to pack up a meal, miniature frittatas are a wonderful option. Small and portable, fast and simple to prepare in whatever quantity is necessary, these also keep very well in the refrigerator as well as the freezer. Just like their full-size counterparts, miniature frittatas are perfect for any food occasion. Pack them up for lunch as I did, or serve them as finger foods for a light afternoon tea or snack. They can function as a fast breakfast or as a side dish at dinner time. Kids especially love this fun finger food, and preparing the frittatas together can become an enriching and enjoyable family activity.

Frittatas can easily be lightened up for those on a diet. I prepared mine with fat-free cheeses and egg substitute, reaping the calcium and protein benefits without the extra saturated fats. Bake these using whatever kind of cheese suits your taste. Feel free to experiment with different vegetables as well. Red bell peppers and onions with cheddar cheese sounds tantalizing, as does broccoli with mushrooms. Try spicy variations with jalapeno peppers, try or Asian-style frittatas, using soy sauce, sesame seeds, and peanut oil . The possibilities are truly endless for this versatile dish.

Miniature Spinach Frittatas

3 oz. chopped spinach
2 T sour cream (or a fat-free substitute like quark)
1/2 cup cheddar (or a fat-free cheddar)
1/4 cup mozzarella (or a part-skim mozzarella)
2 eggs (or 1/2 cup egg replacer)
1/8 cup milk (or skim milk)

1/8 tsp hot sauce
1/2 tsp cumin
1/8 tsp black pepper
1/4 tsp lemon juice
1 T dried cilantro
1 1/2 T salsa of your choice

cooking spray/butter (to grease the muffin cups)

Preheat the oven to 375 degrees Fahrenheit.

With a fork or whisk, beat the eggs, milk, hot sauce, salsa, and spices well. Stir in the cheeses, spinach, and quark, mixing thoroughly.

Pour the batter into six greased regular-sized muffin cups and bake for 20 to 25 minutes, or until browned and slightly crispy on top. Remove from the oven and let stand for 5 minutes. Using a butter knife, carefully remove the frittatas from the muffin cups. Serve warm, or refrigerate or freeze in a sealed container for tomorrow's lunch.

Makes 2 servings. For a larger batch, simply double the recipe.