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 making one large frittata on top of the stove, bake individual ones in a muffin tin with this easy mini frittata recipe. These colorful mini vegetable frittata muffins are bursting with flavor thanks to a mixture of cheeses, veggies, and McCormick® Perfect Pi... Read More Read Less

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.