Let's Have Brunch - Muffin Pan Frittatas

This mini frittata recipe came to me through my healthcare provider newsletter. Not only are they great for brunch, but also as a snack. You can make them your own by choosing the vegetables you love. Great to make ahead and freeze, so you can grab one as an on-the-go breakfast.

Muffin Pan Frittatas

Makes: 12 regular-sized "muffins"

Serving size: 1 muffin

Cooking spray

1 teaspoon olive oil

1/4 cup onion, finely chopped

1/2 cup green and/or red pepper, chopped into 1/4 inch pieces

1 cup other vegetables chopped into 1/4 inch pieces (such as mushrooms, asparagus, zucchini, broccoli, or spinach)

6 eggs

1/2 cup milk

1/2 cup shredded cheddar cheese

1/4 teaspoon salt

1/8 teaspoon ground pepper

1. Position rack in center of oven; preheat to 350 degrees F. Coat a muffin tin generously with cooking spray.

2. Heat a large non-stick skillet over medium-high heat. Add oil to the pan. Add onion and peppers and other vegetables of your choosing. Cook, stirring often until softened, 5 to 7 minutes. Transfer to a bowl. Let cook for 5 minutes.

3. Whisk eggs and milk in a medium bowl. Stir in cheese, salt and pepper. Stir in cooked vegetables.

4. Spoon 1/4 cup mixture into each muffin cup.

5. Bake until the frittatas are set in the middle and the tops are just beginning to brown, 20-25 minutes.

6. Cool on a wire rack for 5 minutes before removing from pan.

Note: They will likely deflate upon cooling, so don't worry if the middle sinks some. Serve warm. Cool any leftovers completely before storing.