Mini Mediterranean Frittatas

Recipe modified by Strive for Wellness^®

Prep Time: 10 minutes
Cook Time: 20 minutes

Servings: 10 (Size: 2 mini frittatas)

Ingredients:

1 teaspoon olive oil
1 cup zucchini, quartered lengthwise and sliced into ¼-inch thick wedges
1 cup baby bella (cremini) mushrooms, roughly chopped
⅓ cup red onion, finely diced
1 cup spinach
¼ cup Kalamata olives, pitted and chopped
½ teaspoon dried oregano
6 large eggs
½ cup fat-free milk
Black pepper to taste
¼ cup crumbled feta cheese

Directions:

1. Preheat oven to 350°F, and spray muffin pan with non-stick cooking spray.
2. Heat oil in a large skillet over medium heat. Add zucchini, mushrooms and onions. Sauté for 2 minutes, stirring to ensure even cooking.
3. Reduce heat to medium-low and add spinach, olives and oregano. Stir to combine, and cook for 2 minutes (or until spinach is wilted).
4. Remove skillet from heat, and allow vegetables to cool slightly.
5. In a large bowl, whisk eggs, milk and black pepper. Add cooked vegetables and cheese to egg mixture, and whisk until combined.
6. Scoop ¼ cup plus 2 tablespoons egg mixture into each muffin pan well. Place pan on the middle oven rack, and bake for 20 minutes. Eggs should reach an internal temperature of 160°F and be set with no runny liquid remaining on top.
7. Allow to cool for 5 minutes before carefully removing mini frittatas, using a knife to loosen the edges.
8. Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave for 30 seconds. Serves 5.