This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
May 1, 2019

Mini Spinach Frittatas

These Mini Spinach Frittatas are tiny little treats that you can serve as appetizers or at tea time.

I received product from The Republic of Tea for this post. All opinions are my own. 

Mini Spinach Frittatas

These mini spinach frittatas are loaded with ricotta cheese, Parmesan, and mushrooms. They are held together with eggs and sit on a tiny round of pepperoni.

These frittatas are excellent for brunch, cocktail parties, and tea time. They are super tiny and bite-sized, and pretty much cute.

I am joining a virtual tea party organized by Camilla of Culinary Adventures with Camilla. She invited us to join her in her #sipbysip #sippingbeauties tea party.

The purpose was to introduce two new products from The Republic of Tea, Daily Beauty, and Beauty Sleep teas. Heaven knows I need both.

The Daily Beauty Tea is Blueberry Lavender, and the Beauty Sleep is Chamomile Rose. They are both delicious. I'm looking forward to seeing if they have magical powers with regular use. I hope so!

Mini Spinach Frittatas with pepperoni

I brought these tiny frittatas to the tea party. While they are not cucumber or egg salad sandwiches, they still fit in with afternoon tea. First, they are tiny. Second, they can be eaten in one bite, or if you are dainty, two or three bites.

Mini Spinach Frittatas with pepperoni

Check out what everyone else brought to the party!

Mini Spinach Frittatas with pepperoni and Parmesan

I'm thrilled with these tiny frittatas. They are so poppable! Serve them at your next tea party! I also suggest serving these mini quiche Lorraine, these mini cheese puff crackers, these olive tapenade deviled eggs, or these Greek salad skewers. In fact, I've got lots of tiny appetizers and desserts that would be perfect for a tea party.

Mini Spinach Frittatas

Yield: 24


  • 1 cup whole milk ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 2/3 cup chopped fresh mushrooms
  • 1 (10-ounce) package frozen spinach, thawed, and squeezed to remove most of the moisture. 
  • 2 large eggs
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt
  • 24 small pepperoni slices


How to cook Mini Spinach Frittatas

  1. Heat the oven to 375 degrees F. Spray a 24 cavity mini muffin pan with spray oil.
  2. Mix together all of the ingredients except the pepperoni. 
  3. Place a pepperoni slice on the bottom of each muffin cavity and fill with the frittata mixture up to 3/4 full. 
  4. Bake for 20 to 25 minutes. 
  5. Serve warm. 
  6. Leftovers can be reheated in your oven. 
tea party, frittatas, cheese, appetizer, pepperoni
breakfast, tea
Created using The Recipes Generator
Recipe adapted from Taste of Home.

Would you like to comment?

  1. Thanks for joining me, Karen! I, too, am waiting for the magical powers of the tea to kick in. LOL. Your mini frittate look always!

  2. Loving the pepperoni crusts. Can't wait to serve up these little bites of goodness.

  3. Such a perfect finger food for a tea party!

  4. I'm having book club at the end of May, and I think I need to make these. And serve up the tea on ice.

  5. I love the surprise slice of pepperoni on the bottom! These are perfect party food.

  6. Heaven knows I need both.... Karen, another one of your prize-winning remarks, that was not at all lost on me.... I almost spilled my tea, and believe it or not, what I'm drinking right now is their Decaf People's Green Tea, which is simply outstanding

    I love their products - and your recipe is perfect for tea parties... which I never hosted, but find oh so very cool

    Now, to search for some much needed Beauty Sleep tea....

    1. I love their products too!
      P.S. I love that you get my wee little jokes =)

  7. I love these little bites of fritattas!

  8. These look so delicious! I love that color on the bottom. That rich, baked cheesy goodness sounds and looks drool worthy.


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.