Mini Frittata with Spinach, Sun-dried Tomatoes & Goat Cheese
Preparation time: 35 min
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
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.