Ingredients

24 slices of pepperoni, quartered
1 cup ricotta cheese
3/4 cup grated fresh Parmesan
2/3 cup fresh mushrooms, chopped
1 10-ounce package chopped spinach, thawed and squeezed dry
1 egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place four pieces of pepperoni in each of the 24 greased miniature muffin cups. Combine remaining ingredients in a small bowl. Fill cups three-fourths full with mixture. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Carefully run a knife around frittata edges to loosen. Freeze them individually on a cookie sheet, then package in an airtight container or plastic bag and freeze. To serve, heat until warmed through. Serve with a bowl of jarred spaghetti sauce.