Mushroom and Spinach
2 cups chopped spinach
1 cup chopped mushrooms
1 clove of garlic, minced
1 1/4 cup milk or dairy alternative
8 scoops/4 bottles the egg.
2 tbsp oil
1 tbsp dijon mustard
Herb and Sun-dried tomato
½ cup sun-dried tomatoes, chopped
1 tsp dried Italian spices mix
Broccoli and Cheddar
1 cup 1/2 inch broccoli florets
1/2 cup shredded cheddar cheese
For the mushroom and spinach filling
Note: These frittatas are best enjoyed while hot!