Mini Frittatas for Lunch!

I was at the hairdresser today and ran across a great recipe.  I was tempted to pull it out of the magazine but figured I could remember it in my head.    So I came home and whipped up these yummy little mini frittatas for lunch.  It's a great way to use up leftover pieces of cheese, veggies or meat and they look fun enough that all the kids ate them.   You can get as creative as you want with these.  We served them with fruit and they were light and tasty. 

Mini Frittatas

6 eggs
1/2 cup milk
chopped veggies
leftover diced meat
salt
pepper
grated cheese (feta, Swiss, cheddar...whatever you have)

Beat the eggs and milk together in a bowl and add salt and pepper.   Spray muffins pans with cooking spray and fill half way with chopped veggies, meats and/or cheese.  Pour egg mixture in muffin cup 3/4 full.  Bake at 375 for 15-20 minutes or until knife inserted in center comes out clean. 

We used cheddar, broccoli, tomatoes and leftover roast chicken.  They were a big hit!