Mini Spinach and Feta Frittatas

Recipe courtesy of Canadian Living.

Ingredients:
2 tbsp (30 mL) olive oil
2 green onions, thinly sliced (white and green parts separated)
10 oz (283 g) mushrooms, thinly sliced
1/4 tsp (1 mL) pepper
1 pinch salt
4 cups (1 L) lightly packed fresh spinach, chopped
8 eggs
1/3 cup (75 mL) milk
1/2 cup (125 mL) crumbled feta cheese
Method:
In skillet, heat oil over medium-high heat; cook white parts of green onions, stirring, for 1 minute. Add mushrooms, pepper and salt; cook, stirring occasionally, until no liquid remains and mushrooms are light golden, about 6 minutes.
Stir in spinach; cook, stirring, until wilted, about 1 minute. Remove from heat; stir in green parts of green onions. Divide among 12 greased muffin cups; set aside.
In bowl, beat eggs with milk; divide egg mixture evenly among muffin cups. Sprinkle each with feta cheese.
Bake in 350F (180C) oven until edges are set, about 10 - 15 minutes. Broil until puffed and golden, about 2 minutes. Let cool in pan on rack for 4 minutes. Serve warm.
Makes 12 frittatas; count each as 1 protein.