Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Spinach Frittata Bites 1.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Aaron Dyer Prep Time: 15 mins Total Time: 35 mins Yield: 54 mini portions In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into scrumptious squares. Ingredients 1 ½ cups whole milk ½ cup all-purpose flour Coarse salt 12 large eggs 1 cup cooked spinach, squeezed of excess liquid 1 cup jarred roasted red peppers, sliced 1 cup grated Parmesan Safflower oil, for parchment Directions Preheat oven to 425 degrees. Whisk together milk, flour, and 1 1/4 teaspoons salt. Add eggs; whisk to combine. Stir in spinach, red peppers, and cheese. Line a 9-by-13-inch baking dish with lightly oiled parchment, leaving a 2-inch overhang on two sides. Pour in egg mixture; bake until just set, 18 to 20 minutes. Let cool 10 to 15 minutes. Using parchment, transfer frittata to a cutting board. Cut into 1 1/2-inch squares. Rate it Print