Easter Mini Frittata’s w/Spinach, Sun-dried Tomatoes and Goat Cheese

Compliments of Italian Food Lover

Yields 6 servings

Ingredients:

8 Large Eggs

1 Cup Milk

Salt & Pepper

1 Cup Chopped Sautéed Spinach

3/4 Cup Chopped Sautéed Mushrooms

3 Tablespoons Chopped Sun-Dried Tomatoes

3 Ounces Soft Goat Cheese

Directions:

  • Preheat the oven to 325 degrees F and lightly grease a non-stick muffin tin.
  • Whisk together the eggs and milk and pour into the muffin pan, diving evenly between each of the cups.
  • Drop a spoonful of spinach and mushrooms into each cup.
  • Sprinkle the top of the cups with the sun-dried tomatoes and crumbled goat cheese.
  • Bake for about 25 minutes, or until the eggs are set and beginning to brown.
  • Cool for five minutes, then turn over onto a platter.
  • Cool completely before serving.
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