Mini Frittata

• 6 whole Large Egg
• 1/3 cups Heavy Cream
• 3 slices Deli Meat, Roughly Chopped
• 1 cup Baby Spinach, Briefly Chopped
• 1/4 cups Frozen Corn
• 1/3 cups Shredded Cheese Of Your Choice
• 1/2 teaspoons Salt And Pepper

1. Preheat oven to 350 F. Grease a mini muffin tin or line with muffin liners (recipe makes roughly 8).
2. In a large bowl, mix together eggs and cream until well combined. Add remaining ingredients and mix well. Spoon batter into the prepared muffin tin, filling each liner about 3/4 full.
3. Transfer muffin tin to the oven and bake for 18 to 20 minutes. Transfer muffin tin to a wire rack and let them cool completely.
4. Use a paring knife to run around the edges of the frittatas to release them from the muffin tin. The frittatas can be frozen up to a month. Reheat in microwave before serving.

egg, heavy cream, deli, baby spinach, ubc, shredded cheese of, salt

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