Mini Frittatas

Ingredients

• 2 tsp (10 mL) canola oil
• ½ cup russet potato, peeled and diced into ¼ inch cubes
• 8 large eggs
• ½ cup (125 mL) 2% milk
• ¼ tsp black pepper
• ½ cup low fat cheddar cheese, shredded
• ½ cup fresh or frozen spinach, squeezed of excess liquid

Directions

• Preheat oven to 375°F (195°C). Coat the inside of 6 muffin tins with oil.
• Boil the diced potatoes for 10 minutes or until fork tender; drain and set aside.
• Whisk the eggs, milk, and black pepper in a large bowl.
• Sprinkle cheese, spinach and potatoes into each muffin tin.
• Pour egg mixture evenly into the muffin tins (about ¾ full) and bake for 15-20 minutes, or until lightly brown on top and fully set.