Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 2 large eggs, beaten
- 1 cup ricotta cheese (low or full fat ricotta will work)
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 10 oz pkg frozen chopped spinach, defrosted and drained well (i use my hands to squeeze as much liquid out of the spinach as possible)
- 1/4 teaspoon salt
Notes
Didn't have a whole lot of flavor.
Directions
- 1. Preheat oven to 350 degrees.
- 2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
- 3. Add the garlic and cook an additional minute then set aside to cool.
- 4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
- 5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
- 6. Pour the mixture into lightly greased mini muffin cups.
- 7. Bake for 20-25 minutes or until the filling is set and golden on top.
- 8. Serve.