Mini Vegetable Frittatas

Updated: Apr 29




Mini Vegetable Frittatas Nonstick vegetable oil cooking spray 2 tablespoons olive oil 1⁄2 cup onion diced - optional 1 cup chopped mushrooms - optional 1⁄2 cup thawed frozen spinach, liquids squeezed out – optional

1⁄2 cup diced tomatoes - optional 8-10 large eggs 1⁄2 cup whole milk 1⁄4 teaspoon ground pepper 1⁄4 teaspoon salt 1/3 cup grated parmesan – optional 1/3 cup grated goat cheese – optional 2 tablespoons chopped parsley

Preheat oven to 375 degrees. Spray 2 mini muffin tins (12 each) with nonstick spray. In a large skillet heat olive oil and sauté onion, and mushrooms if using, with a pinch of salt for 10 minutes on medium-high heat. Remove from heat.In a large bowl whisk eggs, milk, salt and pepper to blend well. Stir in the cheese, vegetables and parsley. Fill prepared muffin cups almost to the top with egg mixture. Bake until the egg mixture puffs and is set in the center, around 8-10 minutes. Using a spatula, loosen the frittatas onto a plate. Serve immediately.



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