Use fresh, frozen, or canned vegetables to make mini egg frittatas baked in a
muffin tin. These reheat well from the refrigerator or freezer for an easy meal.

Makes 12

Ingredients
8 eggs
1⁄4 cup milk
1⁄4 cup plain Greek yogurt
1 cup shredded cheese
2 cups fresh, frozen, or canned vegetables
1-2 tablespoons oil
1/2 teaspoon salt

Vegetable combination ideas:
Corn, diced bell peppers, black beans
Chopped broccoli, diced tomatoes
Spinach, mushrooms, onion

Directions
1. Preheat oven to 350°F and thoroughly grease a muffin tin with 1
A tablespoon of oil.
2. Sauté fresh vegetables in 1 tablespoon of oil to soften and remove
moisture. Thaw frozen vegetables, then remove or squeeze out any excess water.
Drain canned vegetables and beans.
3. In a large bowl, whisk together eggs, milk, yogurt, and salt. Stir in
vegetables and cheese.
4. Pour egg mixture evenly into the muffin cups, mainly filling them full.
5. Bake for 10-15 minutes until the eggs are set and slightly golden on top.
6. Let cool slightly before removing from the tin. Serve immediately or store in
the refrigerator or freezer for later.