Semi-homemade Mini Frittatas

Ingredients:

• 1/2 cup Original Bisquick mix
• 1/2 cup Skim milk
• 2 eggs 
• 1/4 tsp salt
• 1/2 tsp ground thyme
• 1 cup Shredded Italian blend cheese
• 1 cup Fat free feta crumbles
• 1 cup Cherry tomatoes, sliced
• 1 tsp Olive oil
• 2 cups fresh spinach, rinsed

This recipe makes approx. 9 muffins.

Directions:

1. Heat oven to 375*F.
2. Spray muffin tin with non-stick spray.
3. Prep veggies ~ Rinse spinach; remove stems and rip into pieces. Rinse tomatoes, slice lenthwise.
4. In a hot pan, combine spinach and olive oil. Cover and wilt the spinach. Add tomatoes.
5. In a large bowl whisk together Bisquick, milk, and eggs. Add feta and Italian blend cheeses, mix.
6. Spoon in 1 tsp Bisquick Mix, then 1/4 cup tomato and spinach blend, and top with another tsp or 2 of Bisquick mix. Muffin tins should be 3/4 full.
7. Place muffins in oven and bake for ~20 minutes; check, continue for another 5-7 minutes if needed. Cooking times may vary, but the muffins will be golden in color and should have an internal temperature of 155*F when done. 
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Additional Varieties: In a skillet, caramelize diced onions, add cubed boneless skinless chicken breast and ¾ cup low sodium chicken broth. Cook until chicken is done and most of the liquid is gone. Use in place of or in addition to spinach and tomato mixture. 

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