Mini Italian Frittatas

• 1/2 cup boiling water
• 1/4 cup sun-dried tomatoes (not packed in oil)
• 3/4 cup shredded part-skim mozzarella cheese, divided
• 1/2 cup chopped fresh spinach
• 1/3 cup water-packed artichoke hearts, rinsed, drained and chopped
• 1/3 cup chopped roasted sweet red peppers
• 1/4 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 2 tablespoons minced fresh basil
• 1 tablespoon prepared pesto
• 2 teaspoons Italian seasoning
• 1/4 teaspoon garlic powder
• 8 large eggs
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

1. Preheat oven to 350u0b0. Pour boiling water over tomatoes in a small bowl; let stand 5 minutes. Drain and chop tomatoes.
2. In a small bowl, combine 1/2 cup mozzarella cheese, spinach, artichokes hearts, red peppers, Parmesan cheese, ricotta cheese, basil, pesto, Italian seasoning, garlic powder and tomatoes. In a large bowl, whisk eggs, salt and pepper until blended; stir in cheese mixture.
3. Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with remaining mozzarella cheese. Bake 18-22 minutes or until set. Cool 5 minutes before removing from pan. Serve warm.

boiling water, tomatoes, mozzarella cheese, fresh spinach, water, sweet red peppers, parmesan cheese, ricotta cheese, fresh basil, pesto, italian seasoning, garlic, eggs, pepper, salt

Taken from www.tasteofhome.com/recipes/mini-italian-frittatas/ (may not work)