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Wednesday, August 19, 2009

Notebook Experiment: spinach and ricotta fritatta


Taken from Amy's Notebook 5.13.09 Original post here

I hosted a brunch today and decided to make some new recipes that were "finger foods".
I made a few adjustments, but am really pleased with the end product. I think I would use more shredded cheese for a sharper taste.

I left out mushrooms and didn't pre-cook the spinach since I did them in muffin tins. The egg muffins baked for about 10 minutes at 350 degrees.

1 comment:

  1. These look delicious, Beth! I'm totally going to try them!

    ReplyDelete