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Mini Vegetable Frittatas

Mini Vegetable Frittatas


  • 8 eggs
  • 1/2 cup milk
  • 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon McCormick® Black Pepper, Ground
  • 1 cup shredded cheddar cheese
  • 1 log (4 ounces) goat cheese (chèvre), crumbled
  • 3/4 cup chopped yellow squash
  • 1/4 cup frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons finely chopped red onion
  • 2 plum tomatoes, seeded and diced

Prep Time:

15 minutes

Cook Time:

22 minutes



Rather than make one large frittata on top of the stove, bake individual ones in a muffin tin. These colorful mini vegetable frittatas have great flavor from the Cheddar and goat cheeses and the Italian Seasoning.

Recipe courtesy McCormick®

Total Calories: 246 Sodium: 448mg Fat: 18g Carbohydrates: 4g Cholesterol: 280mg Protein: 17g Fiber: 1g


  1. Preheat oven to 350°F.
  2. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add cheeses, squash, spinach and onion; mix well.
  3. Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with tomatoes.
  4. Bake 20 to 22 minutes or just until eggs are set.
  5. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.