1 C. heavy cream
1 C. whole milk
½ tsp. salt
½ tsp. white pepper
2 C. fresh baby spinach, roughly chopped, or 1 sm pkg frozen, chopped spinach, thawed/squeezed (remove water)
4 oz. crumbled goat cheese
Heat oven to 350°. Spray a 12-muffin tin well with cooking spray.
Whisk eggs, cream, milk, salt and pepper until frothy. Sprinkle spinach and goat cheese into muffin tins. Fill each tin to the top with egg mixture.
Bake for 20 minutes or until center is firm and tops begin to get golden brown spots.
Let cool completely in pan. Run a knife around the sides of each frittata, turn pan upside down, and tap gently to remove frittatas. Store in the refrigerator. Serve at room temperature.