Spinich, Basil, and Tomato Frittatas

I first came across a recipe like this for making mini fritattas in a South Beach Diet cookbook, and I just love the idea. It's an easy way to make something ahead of time whether you have company, or just want to get a jumpstart on a busy week. Mini frittatas are made simply in your cupcake pan! As easy as that. You can use the recipe below, but feel free to use what you have on hand, or what you like. Sometimes I saute up a bunch of veggies, or use leftover sauteed veggies from dinner the night before. The nice thing about these too, is if you do have picky eaters, it's easy to leave ingredients out of a few for those that like it simple. Top with salt and pepper, serve some fruit on the side, and YUM!

Spinich, Basil, and Tomato Frittatas
serves 4-8
from Delicious Living July '07

4 eggs
4 egg whites
1 tablespoon reduced-fat (2 percent) milk
freshly ground black pepper
1/4 teaspoon salt
1/4 cup minced fresh basil
10 cherry tomatoes, quartered
1/4 cup crumbled feta cheese
1 teaspoon olive oil
1 teaspoon minced garlic
2 cups (1 ounce) baby spinich leaves

1. Preheat oven to 375 degrees. Coat four 1-cup ramekins or eight 1/2-cup muffin cups with cooking spray.
2. In a large bowl, beat eggs and egg whites. Add milk, pepper, salt, basil, tomatoes, and cheese.
3. In a medium saute pan, heat olive oil; saute garlic over medium heat for about 2 minutes. Add spinich and saute 1-2 minutes, until spinich is wilted but still a vibrant green. Add spinich mixture to egg mixture. Ladle into prepared ramekins or cups. Bake for 18-20 minutes, until eggs are cooked thoroughly. (They will expand while cooking and will collapse while cooling.)
When cool, remove from cups. Refrigerate in an airtight container for up to one week.

Per serving: 70 calories, 55% fat cal., 4g fat, 2g sat fat, 110mg chol, 6g protein, 2g carb, 0g fiber, 193mg sodium