Spinach & Tomato Frittata Muffins

Spinach & Tomato Frittata Muffins

INGREDIENTS:
7 eggs
3 Tbsp skim milk
1/2 cup shredded cheese (I used Mexican Four Cheese)
1 Tomato, diced
1 cup fresh spinach leaves, chopped

DIRECTIONS:

1. Preheat Oven to 350.
2. Grease a 12 cup muffin tin with cooking spray.
3. Whisk eggs and milk together until blended.
4. Add 1/2 of cheese, tomatoes and spinach. Mix to combine.
5. Pour into muffin cups evenly.
6. Top with remaining cheese.
7. Bake 20 minutes. They will be puffed up and will deflate once taken out of the oven to rest.
8. Remove with small rubber spatula onto plate. 

NUTRITION:

(Per Muffin)

Calories: 63

Fat: 4 

Carbs: 1

Protein: 5

Sugar: 0

Sodium: 75