These are great to freeze for an easy healthy breakfast!
Servings: 36
- Nonstick cooking spray
- 8 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried basil
- 1 can (8 ounces) mixed vegetables, drained
- 1/4 cup grated Parmesan cheese
Heat oven to 375 F. Spray mini muffin tins with nonstick cooking spray.
In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
With rubber spatula, loosen frittatas from muffin cups and slide onto platter.
For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.
