10m
PREP TIME
20m
COOK TIME
180
CALORIES
7
INGREDIENTS
Servings: 6 (2 frittata cups)
Ingredients
- 8 eggs
- 1/4 cup half-and-half
- 1 tablespoon McCormick® Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning
- 1/4 teaspoon McCormick® Crushed Red Pepper, optional
- 1 cup grape tomatoes, halved
- 1/2 cup loosely packed fresh spinach
- 1 cup shredded mozzarella cheese, divided
INSTRUCTIONS
- 1 Preheat oven to 350°F. Spray 1 (12-cup) muffin tin generously with no stick cooking spray.
- 2 Beat eggs, half-and-half, Seasoning and Crushed Red Pepper in medium bowl until well blended. Add tomatoes, spinach and 1/2 cup of the cheese; mix well. Spoon egg mixture evenly into each cup. Sprinkle with remaining 1/2 cup cheese.
- 3 Bake 18 to 20 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen frittatas. Let stand 5 minutes before serving.
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