Egg Beater’s Individual Spinach and Mushroom Frittatas
Simple, delicious individual frittatas made with fresh veggies and Egg Beater's
Print Recipe
Ingredients
- 2 C Egg Beaters
- ¼ C diced tomatoes
- 3 mushrooms chopped
- ¼ C mixed cheese
- ½ Tbsp butter
- ½ C fresh spinach torn
- 2 stems green onions chopped – only the green part
- Salt and Pepper to taste
Instructions
- Pre-heat oven to 400° F
- In a skillet over medium heat, melt the butter
- While the butter is melting, chop the mushrooms and add them to the butter; stirring occasionally – cook for about 5 minutes, or until the mushrooms begin to soften and brown slightly
- While the mushrooms are cooking, dice the tomatoes and chop the green onions.
- Mix all the ingredients, except the Egg Beaters together and then divide the ingredients among all 4 ramekins.
- Slowly pour the Egg Beaters into the ramekins and season with salt and pepper
- Bake in oven for about 20 minutes, or until the Egg Beaters are cooked to your liking.
Notes
For adults, or those who like a bit of a kick to their frittatas - add 1 tsp of hot sauce to each fritattata and gently mix before cooking
Servings: 4 frittatas