Makes 12 frittatas, or 6 servings

8 eggs

½ cup milk

1½ teaspoons Italian seasoning

¼ teaspoon salt

1/8 teaspoon ground black pepper

1 cup cheddar cheese, shredded

4 ounces goat cheese, crumbled

¾ cup yellow squash, chopped

¼ cup frozen spinach, thawed and squeezed dry

2 tablespoons red onion, finely chopped

2 plum tomatoes, seeds removed and diced

1. Preheat oven to 350 degrees and spray a 12-cup muffin tin generously with nonstick spray.
2. In a medium bowl, beat eggs, milk, Italian seasoning, salt, and pepper until well blended. Add cheddar cheese, goat cheese, squash, spinach, and onion and mix well.
3. Fill each muffin cup two-thirds full with egg mixture and sprinkle with tomatoes.
4. Bake for 20 to 22 minutes or until eggs are set. Run a flat knife around each cup to loosen frittatas. Let cool for 5 minutes before serving.