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
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
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
- 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.
NUTRITION INFORMATION
(per Serving)
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