This week is the fourth in a series of eight articles that focuses on examples of how Wise County 4-H’ers learned through their foods and nutrition projects to make their calories count more by including nutrient-rich foods in their diets.
Jodie’s recipe for Mini Spinach Frittatas was entered in the Senior Fruit and Vegetable category and is packed full of nutrients like calcium, folic acid, vitamin K and iron. In addition, the spinach also contains phytonutrients, which research shows may help prevent chronic diseases such as heart disease, diabetes and some cancers.
I hope you will try this nutritionally dense recipe during the holiday season.
Mini Spinach Frittatas
1 c. ricotta cheese
3/4 c. grated Parmesan cheese
2/3 c. chopped fresh mushrooms
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon pepper
1 pkg. (10 oz) frozen chopped spinach thawed and squeezed dry
24 slices pepperoni
In a small bowl, combine all of the ingredients except pepperoni. Place a slice of pepperoni in each of 24 greased miniature muffin cups. Fill muffin cups three-fourths full with spinach mixture.
Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Carefully run a knife around edges of muffin cups to loosen. Remove from pan and serve.