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Mini Frittata

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Serves 4

2 tablespoons olive oil
3 cups fresh or frozen vegetables (thinly sliced or chopped)
Zucchini, mushrooms, onion, garlic, bell peppers, tomatoes, broccoli, spinach, eggplant, kale, or whatever else you like!
Herbs — basil, tarragon, thyme if you have them
Salt and pepper
4-6 eggs
2 tablespoons milk
Grated Monterey Jack or cheddar cheese to cover
Parmesan cheese to sprinkle on top
Optional: Add in hot chili powder and beans or cooked lean meat, such as chicken or turkey sausage

Preheat oven to 350° F. Sauté onion and garlic in a pan with olive oil. After 3-4 minutes, add other veggies except spinach or kale. Sauté 3-5 minutes. Add seasonings and then spinach/kale. Sauté 2 minutes more. In a bowl, beat eggs and milk until frothy. Drain liquid from vegetables and then combine with eggs. Pour mixture into a well greased muffin tin (you can bake off as many or as little as you like). Top with cheeses. Bake for 10-15 minutes, until golden brown.

Helpful Hints! Baked omelets, or frittatas as they’re called in Spain, can be saved for later and eaten cold with salsa and tortillas. Or you can keep some of the batter in the fridge and bake them all week!

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