Mini Vegetable Frittata

1. Preheat the oven to 350 degrees F.
2. Heat olive oil in a large, wide, ovenproof skillet over medium-high heat. Add the onion and saute, stirring occasionally, until softened and golden (about 4 minutes). Add the mushrooms , and cook until tender (about 2 minutes). Remove from heat, and set aside until cooled.
3. In a large bowl, whisk together the beaten eggs, basil, spinach and parmesean cheese. Add the cooled vegetables to the egg mixture and stir to combine.
4. Grease a 12-hole muffin tin with nonstick cooking spray and distribute the egg and vegetable mixture evenly into the holes, filling each 1/2-3/4 of the way. Put the muffin tin in the oven and bake until the frittata tops are golden and the eggs are set about 8-10 minutes. Allow to cool slightly and serve.

How to store mini frittatas

The wonderful thing about these mini frittatas is that you can freeze them for later. To store them, allow the frittatas to cool completely, then place in a freezer-safe container or zip-top plastic bag and remove as much air as possible before freezing.

How to reheat mini frittatas

There’s no defrosting time required before reheating mini frittatas. To serve, microwave a frozen frittata straight from frozen for 45 seconds to one minute, until heated through.