Mini Tomato, Olive & Feta Frittatas

Preheat oven to 350ºF and spray a muffin tin with nonstick spray. Set aside.

In a large bowl, whisk together eggs, milk and cream cheese. I used an immersion blender to get the mixture nice and smooth. Add feta, tomato, corn, olives, salt, pepper, mustard, garlic and basil and stir together. Scoop mixture into prepared muffin tin, filling 12 cups equally. They should be just about full.

Bake frittatas for 25–30 minutes until a toothpick inserted into one comes out clean. Sprinkle tops of frittatas with grated Asiago cheese and broil for 3–4 minutes until lightly browned and melted. Let sit for 2–3 minutes before removing from muffin tin, or they’ll fall apart as you take them out. They will sink as they cool.

The mini frittatas reheat nicely if you have leftovers. Just keep them in an airtight container in the fridge for 2–3 days.