Make these Mini Spinach-Artichoke Frittatas for a delicious addition to the brunch spread. A true time-saver, you can make these Mini Spinach-Artichoke Frittatas in advance and reheat them just before guests arrive.
Whisk first 6 ingredients in large bowl until blended. Add remaining ingredients; mix well.
Spoon into each of 32 mini muffin cups sprayed with cooking spray, adding about 1-1/2 Tbsp. artichoke mixture to each cup.
Bake 15 to 18 min. or until toothpick inserted in centers comes out clean.
These delicious 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.
How to Prevent the Baked Frittatas from Sticking to Pan
Spray muffin cups well with cooking spray to help prevent the baked frittatas from sticking to the cups. If the frittatas do stick to the cups, use tip of sharp knife to run around edges of frittatas to help release them from the cups.
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.
The spinach in these warm mini appetizers is rich in vitamin A.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.