Mini Spinach-Artichoke Frittatas !

What You Need

6 eggs (EGG WHITES)

3/4 cup KRAFT Grated Parmesan Cheese (LOW CALORIE)

1/4 cup MIRACLE WHIP Dressing (FAGE 0% yogurt)

1Tbsp. flour

1Tbsp. Dijon mustard

1/2tsp. ground black pepper

1can (14 oz.) artichoke hearts, drained, chopped

1pkg. (10 oz.) frozen chopped spinach, thawed, drained

3green onions, thinly sliced

1/3cup finely chopped red peppers

Make It

HEAT oven to 350°F.
WHISK first 6 ingredients in large bowl until well blended. Add remaining ingredients; mix well.
SPOON 1-1/2 Tbsp. spinach mixture into each of 32 mini muffin cups sprayed with cooking spray.
BAKE 15 to 18 min. or until toothpick inserted in centers comes out clean.

Kraft Kitchens Tips

Make Ahead

Frittatas can be baked ahead of time. Cool, then refrigerate up to 4 hours. When ready to serve, cover loosely with foil then reheat in a 350ºF oven 5 to 10 min. or just until warmed.

How to Prevent Baked Frittatas from Sticking to Pan

Spray muffin cups well with cooking spray to help prevent the baked frittatas from sticking to the cups. If the frittatas do stick to the cups, use tip of sharp knife to run around edges of frittatas to help release them from the cups.