Ingredients
1 cup whole-milk ricotta cheese3/4 cup grated Parmesan cheese2/3 cup chopped fresh mushrooms1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 large egg1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper24 slices pepperoni
Preparation
Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture.
Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.
