Mini Vegetable Frittatas

Name: Mini Vegetable Frittatas
Prep time: 15 min
Cook time: 22 min
Yield: 6
Cuisine: Italian,
Ingredients: 8 eggs; 1/2 cup milk; 1 1/2 tsps McCormick® Perfect Pinch® Italian Seasoning; 1/4 tsp salt; 1/8 tsp McCormick® Black Pepper, Ground; 1 cup shredded Cheddar cheese; 1 log (4 ounces) goat cheese (chèvre) crumbled; 3/4 cup chopped yellow squash; 1/4 cup frozen chopped spinach thawed and squeezed dry; 2 tbsps finely chopped red onion; 2 plum tomatoes, seeded and diced

Rather than make one large frittata on top of the stove, bake individual ones in a muffin tin. These colorful mini vegetable frittatas have great flavor from the Cheddar and goat cheeses and the Italian Seasoning.

15m

PREP TIME

22m

COOK TIME

246

CALORIES

11

INGREDIENTS

Servings: 6 (2 mini frittatas)

Ingredients

8 eggs
1/2 cup milk
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1/4 teaspoon salt
1/8 teaspoon McCormick® Pure Ground Black Pepper
1 cup shredded Cheddar cheese
1 log (4 ounces) goat cheese (chèvre), crumbled
3/4 cup chopped yellow squash
1/4 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons finely chopped red onion
2 plum tomatoes, seeded and diced

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add cheeses, squash, spinach and onion; mix well.
2 Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with tomatoes.
3 Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.