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    Mini Philly Frittatas


    Source of Recipe


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    List of Ingredients




    1 pkg. (250 g) PHILADELPHIA 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 sundried tomatoes

    Recipe



    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 sun dried tomato pieces using paper towel. Top each frittata with a piece of sun-dried tomato. Bake at 350°F for 15-18 minutes, or until set and golden. Serve warm or cold.
 

 

 

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