Mini Vegetable Frittatas

• 8 eggs
• 1/2 cup milk
• 1 1/2 teaspoons mccormick perfect pinch italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon McCormick Black Pepper Ground
• 1 cup shredded cheddar cheese
• 4 ounces goat cheese chevre, crumbled
• 3/4 cup yellow squash chopped
• 1/4 cup frozen chopped spinach thawed and squeezed dry
• 2 tablespoons red onion finely chopped
• 2 plum tomatoes seeded and diced

1. Preheat oven to 350u0b0F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add cheeses, squash, spinach and onion; mix well.
2. Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with tomatoes.
3. Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.

eggs, milk, italian seasoning, salt, black pepper, cheddar cheese, goat cheese chuevre, red onion, tomatoes

Taken from www.yummly.com/recipe/Mini-Vegetable-Frittatas-1531345 (may not work)