Mini Spinach Feta Frittatas

• 2 Tablespoons Butter
• 1 whole Medium Onion
• 1/2 dashes Chopped Mushrooms
• 1/2 whole Yellow Pepper, Chopped
• 1/4 cups Chopped Summer Squash
• 3/4 cups Wilted Spinach
• 6 whole Eggs
• 1 teaspoon Sea Salt
• 1/2 teaspoons Black Pepper
• 1/2 cups Crumbled Feta Cheese

1. Preheat oven to 350u0b0F. Liberally grease a muffin pan with cooking spray.
2. In a large skillet, heat butter. Add onions and cook until soft, about 2 minutes. Add in mushrooms, pepper, summer squash and spinach; cook another 5 minutes. Remove from heat.
3. In a small bowl, beat eggs, salt and pepper.
4. Scoop vegetable mixture into the muffin cavities, filling about half-full. Pour egg mixture over each one, being careful not to overflow the cups. Sprinkle feta cheese over eggs. Sprinkle with additional salt and pepper to taste.
5. Bake for 15-18 minutes, or until eggs are fully cooked. Serve warm and enjoy!

butter, onion, mushrooms, yellow pepper, summer, wilted spinach, eggs, salt, black pepper, feta cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mini-spinach-feta-frittatas/ (may not work)