Considering that I subscribe to way too many magazines it’s hard to remember what inspired me to come up with a recipe. As I write a recipe down I look at an article for ideas and make lots and lots of tweaks. But sometimes I find a recipe that only needs a few things. Enter Spinach, Mushroom and Onion Mini Frittatas. Found in Clean Eating and I only made 2 small changes.
This makes enough to serve 3 for dinner or we ended up with a few leftover that I ate for breakfast the next day. Bonus that these are good hot or cold and if you were so included could make them really mini frittatas for a party appetizer.
Spinach, Mushroom and Onion Frittatas
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Keywords: entree breakfast vegetarian
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Ingredients (Serves 3)
- 3 eggs
- 3 egg whites
- 1/2 cup milk
- 3 tbsp parmesean cheese
- 1/4 of a small onion, finely diced
- 1/4 cup chopped mushrooms
- 2 large handfuls spinach, chopped
- Nonstick Cooking Spray
- Salt/Pepper
Instructions
Preheat oven to 375. Spray a muffin tin with cooking spray.
In a large bowl whisk together eggs, milk, cheese, onion, mushroom and spinach.
Pour into muffin tins and bake for 15-18 minutes.
Serve warm or cold.
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