Recipe: Mini spinach, sun-dried tomato goat cheese frittatas
Author: Maggie at Mississippi Made
- 8 large eggs
- 1 cup milk
- salt & pepper
- 1 cup chopped sauteed spinach
- 3/4 cup sauteed mushrooms
- 3 tbsp chopped sun-dried tomatoes
- 3 oz soft goat cheese
Preheat oven to 325 degrees 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 sun-dried tomatoes and crumbled goat cheese.
Bake for 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.