Spinach, Mushroom and Tomato Frittatas

I am horrible at making sure I have a decent breakfast in the morning.  Baking these in my large muffin tin means I have breakfast all week (just heat in the microwave for a minute or so).  Using my regular muffin tin means I have a healthy snack all week, or if I'm having a party I use the mini-muffin tin and a yummy vegetarian option is on the table.

1 Tbsp Olive Oil
1 Tbsp Unsalted Butter
3/4 c Sliced Cremini Mushrooms
1 Small Shallot - Finely Diced
1 Clove Garlic - Finely Chopped
1/2 c Chopped Spinach - Frozen
1 tsp Dry Thyme
1 Medium Tomato - Seeded and Diced
8 Large Eggs
1/4 c Heavy Cream
1 Tbsp Fresh Chopped Flat Leaf Parsley
1 Tbsp Fresh Chopped Basil
1/2 c Shredded Mozzarella Cheese
1/2 c Shredded Italian Cheese Blend
Kosher Salt
​Fresh Ground Black Pepper
Butter Flavor Cooking Spray

Pre-heat oven to 375 degrees.  Place muffin tin in oven while it is pre-heating.

In a medium skillet heat the olive oil and butter until the butter is melted over medium heat.  Add the sliced mushrooms.  Stir to coat them in the olive oil/butter mixture.  Let the mushrooms cook about 7 minutes, stirring occasionally.  Add a good pinch of salt, a few grinds of pepper, the dry thyme and the frozen spinach to the mushrooms.  Stir to combine everything.  Let them cook another 8 minute, or until the spinach is defrosted.  Add the diced tomato and stir to combine again.  Turn off the heat and set the skillet aside.

In a large bowl whisk the eggs until they are frothy, about 3 - 4 minutes.  Add the heavy cream, parsley, basil, a pinch of salt and a few grinds of pepper.  Whisk again for another 2 - 3 minutes.

Remove the muffin tin from the oven.  Spray each cup with a generous amount of cooking spray.  Spoon a scoop of the spinach, mushroom and tomato mixture into each cup.  Sprinkle equal parts of the mozzarella cheese on top of the veggie mixture.  Pour the egg mixture on top, trying to keep each cup equal.  Sprinkle the Italian cheese blend equally on top of each cup.

Return the muffin tin to the oven (remember it is still hot).  For the large tin, as pictured, bake about 30 minutes, or until golden and puffy.  For the regular size muffin tin, bake about 20 minutes, or for the perfect party appetizer use a mini muffin tin and bake for about 15 minutes.

Remove the tin from the oven and let it sit another 5 minutes before removing.  Use a small spatula to help release each frittata from the tin and transfer to a serving plate.

Serves 6 main courses... 12 half bites... 24 mini bites.  Enjoy!