12Mar2012 Mini Veggie Frittatas Pin It Silas is on an egg kick lately, which I’m thrilled about. This recipe is perfect because it sneaks in some really great veggie action and the flavor is awesome. I made this on a night when Paul was in class until 9pm so I decided to just freeze the leftovers, which has worked out perfectly. Not only did Silas eat 2 that night for dinner, he gobbled up two more later that week for breakfast! For just the two of us I served these with some buttered whole wheat toast, but they would also be great with a baked potato on the side. Mini Veggie Frittatas Once A Month Mom 8 eggs 8 ounces fresh baby spinach 3 green onions, chopped 1/2 cup milk 1 cup mozzarella cheese salt/pepper to taste Preheat oven to 375. Heat skillet to medium heat and cook fresh spinach until wilted. Spray muffin pan with cooking spray. Divide cooked spinach evenly into the bottom of each muffin cup. Sprinkle green onions evenly over the spinach in each cup. In a medium bowl, beat eggs and milk. Carefully pour egg mixture over spinach and green onions. Sprinkle cheese over egg mixture. Bake for 15 minutes until eggs are set. Linking up to: Making Monday Marvelous, Mangia Monday, Melt in Your Mouth Monday, A Southern Fairytale, Meatless Monday, Just Something I Whipped Up Monday, Mop it up Monday, Makin You Crave Monday, Cure for the Common Monday, Topsy Turvy Tuesday, The Inspiration Board, Tuesday Talent Show, Totally Tasty Tuesday, Tempt My Tummy Tuesday, T Time, Too Cute Tuesday.