Spinach and Tomato Frittata Cups

Name: Spinach and Tomato Frittata Cups
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: American,
Ingredients: 8 eggs; 1/4 cup half-and-half; 1 tbsp garlic herb black pepper and sea salt all purpose seasoning; 1/4 tsp red pepper crushed optional; 1 cup grape tomatoes halved; 1/2 cup loosely packed fresh spinach; 1 cup shredded mozzarella cheese divided

Prep these frittata cups ahead of time for a convenient grab ‘n go breakfast. Baked with McCormick® Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning, they’re ready to eat in less than 30 minutes!

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

KEY PRODUCTS

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.