A delicious Veggie Frittata made with eggs, fresh spinach, diced tomatoes, yellow onion, and shredded cheddar cheese, perfect for breakfast or brunch. Easily baked in a muffin pan for convenient servings.
1: Preheat oven to 350°. Lightly grease a muffin pan and set aside.
2: In a bowl, beat eggs with a fork or whisk until yolk and whites are well blended.
3: Add all of the other ingredients and mix in.
4: Equally distribute the egg mixture into the 6 cups of the muffin pan.
5: Bake for 20-25 minutes, until the center of each muffin is cooked through.
6: Let cool for 2 minutes. Serve or store in the refrigerator.
7: To reheat, microwave for 30 seconds and enjoy!
