FlavorMakerIcon
Get a taste of
something new: our
Flavor Maker app!
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

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

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

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)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!