Spinach, Tomato and Mushroom Mini Frittatas

We had our neighbours round at the beginning of December for pre-Christmas drinks and nibbles. I made some festive bites which were quick and easy to do and tasted delicious. Initially I planned to make a quiche but I came across this recipe on Italian Food Forever and decided to give it a go. I used spinach and cherry tomatoes for their festive colours and added in some mushrooms. This recipe is so versatile as you can basically add whatever ingredients you fancy. They keep well too and tasted great for breakfast the next day. 

I'm sending this to a few blog challenges this month. 

AlphaBakes hosted by Caroline from Caroline Makes and myself on alternate months. The letter this month is N and I am using it for 'Noel' as Caroline is accepting any Christmas related entries. 

Treat Petite hosted by Stuart from Cakeyboi and Kat from The Baking Explorer. The theme this month is Red and Green aka Christmas. 

Extra Veg guest hosted by Elizabeth from Elizabeth's Kitchen Diary on behalf of Helen from Fuss Free Flavours and Michelle from Utterly Scrummy.

Simply Eggcellent hosted by Dom from Belleau Kitchen. The theme this month is Anything Goes and this recipe uses 8 large free range eggs.

 eggs, milk, spinach, mushroom, tomato 

 egg and milk mixture 

 add in the filling 

Makes 12 mini Frittatas

8 large free range eggs
250mls milk
salt and pepper
180g baby spinach, sauteed and drained
12 cherry tomatoes, halved
handful of chestnut mushrooms, chopped and sauteed

• Preheat the oven to 180C
• Grease a non stick 12 cup muffin tin.
• In a large bowl, whisk the eggs and milk and season with salt and pepper. 
• Pour evenly into the muffin cups. 
• Add in a spoonful of mushrooms and a handful of spinach to each cup.
• Add 2 cherry tomato halves. 
• Bake for approximately 25-30 minutes or until set. 
• Allow to cool before serving.