Mini Veggie Frittatas

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 4 ounces, weight Mushrooms, Chopped
• 2 cups Raw Spinach, Chopped
• 4 whole Eggs
• 6 whole Egg Whites
• 2 teaspoons Dijon Mustard (or Any You Like)
• 1 teaspoon Dry Dill Weed (or Use Fresh If You Have It)
• 1/2 cups Mozzarella Cheese, Shredded
• 1/2 cups Skim Milk ( Or Milk Of Your Choice)

1. Heat olive oil in a skillet on medium. Add onion, saute 1-2 minutes. Add mushrooms, saute 2 more minutes. Add spinach and stir until it begins to wilt. Season to taste with salt and pepper. Take off heat.
2. In a large bowl beat eggs, egg whites, mustard, dill, cheese, and milk.
3. Grease a standard muffin tin. Divide veggie mixture evenly between cups. Top with egg mixture. This usually makes 12 for me. Place in a 350-degree oven for 20-25 minutes. Enjoy!

olive oil, onion, weight mushrooms, raw spinach, eggs, egg whites, dill, mozzarella cheese, milk

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mini-veggie-frittatas-2/ (may not work)