Bruschetta Mini Fritattas

Fall not only brings back to school, it sort of refocuses us on goals.

The lazy days of summer are gone, the light has changed and we are living more inside. It's cooler - we're hungry and our schedules are full. Here is a simple recipe to pack in lunches - yours or your children's. It's healthy too!

Bruschetta Mini Frittatas

These mini frittatas can be done ahead and they freeze well. They are perfect for weekend entertaining, school lunch boxes or helping you stick to your promise to eat a better breakfast. They are easy, pretty, and yummy.

Ingredients 6 large eggs Sea or Kosher salt Freshly ground black pepper 5 oz. package of prewashed fresh spinach, sauteed. 1-1/2 Tbs. McEvoy Ranch Extra Virgin Olive Oil, divided 1/2 cup McEvoy Ranch Classic Italian Bruschetta 1 cup cheese (Pt. Reyes Toma or other full-flavored cheese that melts well), grated Directions Preheat oven to 350 F/. Coat muffin tins lightly with 1/2 Tbs. olive oil. Saute spinach in 1 Tbs. olive oil, salt lightly to taste. Cool, squeeze liquid from spinach and roughly chop. Beat eggs with salt and pepper. Stir in spinach, Bruschetta and grated cheese. Fill muffin tins 3/4 full with mixture. Bake at 350F for 15 to 20 minutes. Makes 8 mini frittatas.