Mini Vegetable Frittatas

Mini Vegetable Frittatas

Prep Time

15 minutes

Cook Time

22 minutes


6 people

Rather than make one large frittata on top of the stove, bake individual ones in a muffin tin. These colorful mini vegetable frittatas have great flavor from the Cheddar and goat cheeses and the Italian Seasoning.

Recipe courtesy McCormick®

Total Calories: 246 Sodium: 448mg Fat: 18g Carbohydrates: 4g Cholesterol: 280mg Protein: 17g Fiber: 1g


  • 8 eggs
  • 1/2 cup milk
  • 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon McCormick® Black Pepper, Ground
  • 1 cup shredded cheddar cheese
  • 1 log (4 ounces) goat cheese (chèvre), crumbled
  • 3/4 cup chopped yellow squash
  • 1/4 cup frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons finely chopped red onion
  • 2 plum tomatoes, seeded and diced


  • 1 Preheat oven to 350°F.
  • 2 Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add cheeses, squash, spinach and onion; mix well.
  • 3 Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with tomatoes.
  • 4 Bake 20 to 22 minutes or just until eggs are set.
  • 5 Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.



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