Miniature Spinach Frittatas

• 1 (10 oz.) pkg. frozen, chopped spinach
• 3/4 c. Ricotta cheese
• 1/2 c. grated Parmesan cheese
• 1/2 c. chopped mushrooms
• 1/8 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 Tbsp. chopped onion or shallots
• smidgeon of nutmeg (about 5 grindings)
• 2 eggs
• Pam
• 1/4 tsp. oregano

1. Preheat oven to 375u0b0.
2. Coat the cups in a miniature muffin pan lightly with Pam; set aside.
3. In a medium bowl, combine spinach, Ricotta cheese, Parmesan cheese, mushrooms, onion, oregano, nutmeg, salt and pepper with a wooden spoon.
4. Beat in eggs. Spoon 2 tablespoons of mixture into each of the 18 to 24 muffin cups.
5. Bake for 20 to 25 minutes until firm, but still moist. Check often.
6. Unmold the frittatas and arrange 3 on a plate.
7. This is also a wonderful side item.
8. Serves 6.

spinach, ricotta cheese, parmesan cheese, mushrooms, salt, freshly ground pepper, onion, nutmeg, eggs, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393513 (may not work)