These Mini Philly Frittatas would taste just as good in larger pieces, but they're so appetizing when they're baked in mini muffin cups! Served warm or cold, these bite-size frittata appetizers are sure to win rave reviews.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup finely chopped red onion
1 cup finely chopped spinach
1/2 cup finely chopped pepperoni
3 Tbsp. flour
3 eggs, lightly beaten
24 pieces oil packed slivered sun-dried tomatoes
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How do I make it ?
Combine cream cheese and onion in medium bowl with wooden spoon. Stir in spinach, pepperoni and flour. Mix well. Stir in egg until smooth.
Pour into 24 greased mini muffin cups. Remove excess oil from sundried tomato pieces using paper towel. Top each frittata with a piece of sundried tomato . Bake at 350°F for 15-18 minutes, or until set and golden. Serve warm or cold.
Kraft Kitchen Tips!
Don't have mini muffin tins?
No problem. Fill 11 regular size muffin cups and bake for 20 - 23 minutes.