Spinach-Mushroom Frittatas
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Makes 24 regular muffin-size servings

1 teaspoon butter
1/3 cup minced sweet onion
1/3 cup diced bell pepper
1/2 cup finely chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 large eggs

1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup whole-milk ricotta cheese
1 cup grated Parmesan cheese
6 slices good bacon, cook crispy, drain & crumble

Preheat oven to 375°. In a skillet, melt butter and saute onions, bell peppers and mushrooms until tender. Stir in the prepared spinach. In a small bowl, whisk together the eggs and seasonings. Stir in the sautéed veggies, cheeses and bacon. Spray muffin tins with vegetable cooking spray. Fill three-fourths full with egg/cheese/veggie mixture. Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Place in muffin paper cups when cooled, serve warm. Store extras in frig or freeze. 

You can substitute finely chopped broccoli for spinach. If you use a larger muffin tin, drop baking temp to 350° so centers will get done without over cooking outside and tops. 

This recipe is shared February 4-8, 2019
on Bristol Broadcasting, Company's radio stations:
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at:

Published 09:45 PM, Monday Feb. 03, 2020
Updated 06:55 PM, Sunday Mar. 15, 2020



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