Are you looking for a super quick and easy-to-make dish for dinner? These Mini Frittatas with Spinach and Mozzarella are perfect for you. They are really quick to make: the time to mix all the ingredients and cook. Have all your ingredients ready to go ahead of time.
I used the spinach, but you can use whatever vegetable you have on your hand. In fact this is a great recipe for recycling vegetables and cheese forgotten in the refrigerator. It’s also perfect to serve in a buffet or to fill sandwiches. It can also be a recipe idea for Easter. You can make just 1 big frittata. I like the idea to have small different frittatas: they are nice and cook even faster. The choice is yours, just as you want!
Let’s see how to make Mini Frittatas with Spinach and Mozzarella recipe! So let’s get started.
Other tasty recipes: Cheesy au Gratin Potatoes, Potato Toast with Ham and Cheese Potato croquettes with Mozzarella, Stuffed Meatloaf with Eggs and Spinach, Meatballs with Tomato Sauce, Bell Peppers Chicken, Potato sandwiches with raw ham and cheese, Potatoes and sausages in ale
Ingredients
Tools
Steps
Mini Frittatas with Spinach and Mozzarella recipe is very easy to make.
First, cook the spinach. If you are using frozen spinach, let it thaw at room temperature or in the microwave.
If you use fresh spinach, clean and wash it several times and then boil in a pan with salted water for about ten minutes. Once cooked, drain and squeeze it well and keep aside.
Whisk the eggs in a bowl, add grated cheese (Grana Padano or Parmesan, what you prefer), flour, season with salt and pepper.
Then pour chopped spinach and mozzarella into the bowl, mix until well combined.
Cook and serve
In the meantime, take a pan, add the oil just enough to cover the base. As soon as the oil has reached the temperature, pour the mixture into the pan spoon by spoon, forming mini frittatas.
Cook a little at a time and make sure that the frittatas do not touch each other
So cook for a few minutes, then flip and cook for a few minutes more.
Once ready, remove from the heat and let them dry on kitchen paper to remove excess oil.
Finally here they are. Mini Frittatas with Spinach and Mozzarella are ready.
Enjoy!
Buon appetito!
Storage
You can store Mini Frittatas with Spinach and Mozzarella in the refrigerator for 2-3 days, closed in an airtight container.
Tips & Tricks
Options:
– You can use fontina, feta, scamorza, pecorino, brie or cheddar instead of mozzarella or even a combination of your favorite cheeses.
– Other vegetables you can use: broccoli, mushrooms, zucchini, bell peppers, asparagus, onions (so good!!!), eggplant, artichoke.
– For a lighter version, bake frittata in the oven.
Varied doses for servings