Muffin Pan Frittatas

Muffin Pan Frittatas
Makes 6 servings

Frittatas are easy, customizable, and great for sharing (especially when you make them in a muffin pan!) You can use almost any vegetable, cheese, and herb combination, making it the perfect dish for using up your leftover produce. Use this week's share items, or add in summer squash or mushrooms from last week instead! Enjoy your fritattas at home, or place them between two slices of warm Seven Stars bread for breakfast on the go! 

Ingredients
1 dozen Pat's Pastured eggs*
1/4 cup Rhody Fresh whole milk
1 small onion, diced*
1 bell pepper or 1-2 cubanelle peppers*
6oz Narragansett Creamery cheese, shredded* 
2 C spinach, chopped
8 basil leaves, chopped
1 tbsp olive oil
Salt
Pepper

*From this week's share

Method
1. Preheat over to 375°F
2. Dice onion and pepper, then add to pan with olive oil and saute over medium heat until tender
3. Meanwhile, crack eggs into bowl, then add milk, salt, and pepper. Whisk together
4. Grate cheese of your choice (we recommend Atwells Gold or Feta from Narragansett Creamery!)
5. Combine vegetables with egg mixture and mix. Add in chopped basil, spinach, and half the cheese. Mix again
6. Grease two 12-cup  muffin pans, then fill 20 cups with the egg mixture. Fill the remaining four halfway with water (this helps the whole pan cook evenly) 
7. Sprinkle remaining cheese over the frittatas, then bake for 20-25mins. Enjoy!