Mini Vegetable Frittatas
This delicious recipe for Mini Vegetable Frittatas pairs perfectly with Pause Button Wind Down White.
Servings
6 (2 mini frittatas)
Prep
15m
Cook
22m
Ingredients
-
8 Eggs
-
1/2 Cup Milk
-
1 1/2 Teaspoon McCormick® Perfect Pinch® Italian Seasoning
-
1/4 Teaspoon Salt
-
1/8 Teaspoon McCormick® Pure Ground Black Pepper
-
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
Directions
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.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
