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Mini Vegetable Frittatas
breakfast brunch

Mini Vegetable Frittatas

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

View Recipe Only

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Ingredients

6

(2 mini frittatas)

Servings

  • 8 eggs
  • 1/2 cup milk
  • 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon McCormick® Ground Pepper Black
  • 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

McCormick® Perfect Pinch® Italian Seasoning
McCormick® Perfect Pinch® Italian Seasoning
McCormick® Ground Pepper Black
McCormick® Ground Pepper Black

Instructions

  • 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.

  • 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.

  • 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.

Nutrition information (per Serving)

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