MINI EGG FRITTATAS To get big flavor, this recipe incorporates bold ingredients. total time 45 minutes • makes 12 INGREDIENTS Non-stick olive oil cooking spray 2 tsp. Fresh Thyme extra virgin olive oil, divided 1 (5 oz.) pkg. baby spinach 1 tsp. minced garlic Fresh Thyme fine sea salt ½ tsp. crushed red pepper 1 small zucchini, finely chopped 6 Fresh Thyme large eggs ⅔ cup 2% milk ⅓ cup Fresh Thyme shredded sharp Cheddar cheese ⅓ cup chopped sun-dried tomatoes 1 oz. deli ham, chopped (about ⅓ cup) 1 cup cherry tomatoes, halved INSTRUCTIONS 1. Preheat oven to 400°F. Lightly grease a 12-muffin tin. 2. In a large skillet, heat 1 tsp. oil over medium- high heat. Add spinach and garlic, and cook 4 minutes or until spinach is wilted, turning spinach constantly. Season with salt and crushed red pepper. Transfer spinach to a clean kitchen towel and wring to remove moisture. Chop spinach; set aside. 3. In the same pan, heat remaining 1 tsp. oil over medium heat. Cook zucchini 4 minutes or until tender. In a large bowl, beat eggs and milk together. 4. Layer the spinach, zucchini, cheese, sun- dried tomatoes, and ham in cups of prepared muffin tin. Add egg mixture to each cup, filling almost but not quite to the top. Top with cherry tomatoes and bake 15 minutes or until egg mixture is set and tops begin to brown. Each frittata contains: 85 calories, 5 g fat, 2 g saturated fat, 0 g trans fat, 100 mg cholesterol, 156 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g sugar, 3 g protein. Daily values: 31% vitamin A, 9% vitamin C, 7% calcium, 6% iron. * TOMATOES, ZUCCHINI, AND SPINACH PACK THESE FRITTATAS WITH COLORFUL PRODUCE AND BOLD FLAVOR. RECHARGEYOUR BODYWITH A NUTRITIOUS BREAKFAST.THESE HEALTHFUL MEALS HAVE LESS SUGAR, SALT, AND FAT WHILE PACKING NATURE'S SUPERFOODS, LIKE EGGS,WHOLE GRAINS, AND BERRIES. 16 Fresh Thyme Crave |