Mini Veggie Frittatas

Name: Mini Veggie Frittatas
Ingredients: 2 Tablespoons Olive Oil; 1 whole Medium Onion, Diced; 4 ounces, weight Mushrooms, Chopped; 2 cups Raw Spinach, Chopped; 4 whole Eggs; 6 whole Egg Whites; 2 teaspoons Dijon Mustard (or Any You Like); 1 teaspoon Dry Dill Weed (or Use Fresh If You Have It); 1/2 cups Mozzarella Cheese, Shredded; 1/2 cups Skim Milk ( Or Milk Of Your Choice)

10 ingredients

3 steps

Ingredients

2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
4 ounces, weight Mushrooms, Chopped
2 cups Raw Spinach, Chopped
4 whole Eggs
6 whole Egg Whites
2 teaspoons Dijon Mustard (or Any You Like)
1 teaspoon Dry Dill Weed (or Use Fresh If You Have It)
1/2 cups Mozzarella Cheese, Shredded
1/2 cups Skim Milk ( Or Milk Of Your Choice)

Directions

1

Heat olive oil in a skillet on medium. Add onion, saute 1-2 minutes. Add mushrooms, saute 2 more minutes. Add spinach and stir until it begins to wilt. Season to taste with salt and pepper. Take off heat.
2

In a large bowl beat eggs, egg whites, mustard, dill, cheese, and milk.
3

Grease a standard muffin tin. Divide veggie mixture evenly between cups. Top with egg mixture. This usually makes 12 for me. Place in a 350-degree oven for 20-25 minutes. Enjoy!