Summer Vegetable Mini Frittatas

This is a light and healthy meal, full of fresh Summer flavors. Frittatas are a staple in our house, and these cute individual frittatas are fun and tasty!

 

1 zucchini, diced

1 yellow squash, diced

2 scallions, chopped

2 cloves of garlic, minced

1/4 chopped basil

4 ounces of cooked whole wheat spaghetti

4 eggs

6 egg whites

1/3 cup of Italian cheese (I used a blend of Italian cheeses but any will do!)

1/3 cup of milk

Preheat oven to 375*.

Sauté zucchini and squash until slightly tender, then add scallions, basil  and garlic and sauté for an additional minute until fragrant. Set to the side.

Begin to layer vegetables and cooked spaghetti in a muffin tin sprayed with non stick cooking spray.

Whist together eggs, cheese, and milk and pour over each mini frittata. Bake for 25-30 minutes, or until cooked through.

 

Serve with a crisp summer salad and ENJOY!