Cooked - Mini Vegetable Frittatas

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Mini Vegetable Frittatas

6.0

8 eggs

½ cup milk

1 ½ tsps McCormick® Perfect Pinch® Italian Seasoning

¼ tsp salt

⅛ tsp McCormick® Black Pepper, Ground

1 cup shredded Cheddar cheese

1 log (4 ounces) goat cheese (chèvre) crumbled

¾ cup chopped yellow squash

¼ cup frozen chopped spinach thawed and squeezed dry

2 tbsps finely chopped red onion

2 plum tomatoes, seeded and diced

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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 ¼ 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.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🍳Frittata

Cuisine🇮🇹Italian

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 54 weeks ago

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