Mini Frittata with Spinach, Sun-dried Tomatoes & Goat Cheese

 

Mini Frittata with Spinach, Sun-dried Tomatoes & Goat Cheese

Servings: 6

Preparation time: 35 min

 

Ingredients

8 Large Eggs

1 Cup Milk

Salt and Pepper

1 Cup Chopped Sauteed Spinach

3/4 Cup Chopped Sauteed Mushrooms

3 Tablespoons Chopped Sun-Dried Tomatoes

3 Ounces Soft Goat Cheese

Directions

 

1.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.

2.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.

3.Cool for five minutes, then turn over onto a platter. Cool completely before serving.

 

 

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