Spinach And Cheddar Mini Frittatas (6 servings) 5 large eggs 1/4 cup milk salt and pepper - to taste 1 pinch of freshly ground nutmeg 1/3 cup fresh chopped Spinach (or thawed and drained frozen spinach) - packed 1/3 cup shredded Cheddar cheese This recipe makes 6 (or 7) muffin-sized frittatas. Preheat oven to 375 degrees. Prepare 6 cups in a muffin tin by coating generously with cooking spray. In a medium mixing bowl, beat the eggs with the milk and season to taste. Stir in the spinach and grated cheese. Fill each prepared muffin cup using a 1/4 cup measure (muffin cups will be about 3/4 full). Bake 9 to 11 minutes - just until eggs are puffy and set in the middle. To test for doneness, insert a toothpick into the center of a frittata. If it comes out dry, the frittatas are done. Loosen the edges of the frittatas with a small rubber spatula. Transfer to plates. Serve warm. Cooking Notes: A little nutmeg goes a long way. A small pinch gives the spinach a great flavor, but any more and you're in danger of being over-spiced. These frittatas are best when warm, but they're almost as great at room temperature, making them a great option for picnics or a quick brunch-on-the-go. The cheese is fairly minimal in this recipe and adds just enough flavor to make the fritatta more interesting. If you like a more cheesy fritatta, add a Tablespoon of grated cheese over the top of each frittata at the end and cook one more minute until the cheese melted. Cute and elegant little fittatas that are flavorful and easy to make. If desired, you could also add 1/4 cup cooked and crumbled bacon or sausage with the spinach. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3115. Submitted 5/31/2012.