Preheat oven to 350°F. Lightly coat 5 muffin cups in muffin pan with ½ teaspoon olive oil. Heat remaining 2 teaspoons olive oil in a medium-sized nonstick pan over medium-high heat. Add spinach and mushrooms, and sauté until mushrooms are soft, around 3 to 5 minutes. Remove from heat and set aside.

In a large bowl, beat together eggs and milk. Season with salt and pepper. Stir in sautéed vegetables. Spoon mixture into muffin tins (fill to top) and bake uncovered until eggs are firmly set, about 20 to 25 minutes.

Sprinkle cheese on muffins. Turn broiler on and cook briefly until cheese is melted and lightly golden brown, around 1 to 2 minutes. Remove from broiler promptly and serve. (Note: You may need to run a spatula around the eggs before removing from pan.)

Recipe developed by dietitian and nutritionist Elizabeth Fassberg MPH, RD

Veggies are a delicious part of any RA friendly diet. Prepare these minifrittatas for breakfast, a snack, or a brunch gathering. The recipe can easily be doubled to feed more people. The veggies can be sautéed the night before and mixed into the eggs just before baking. You can also substitute other veggies for the spinach and mushrooms if you prefer. Serve with whole grain toast and orange slices.

Kitchen Tips for This RA-friendly Recipe:

• If you'd like to avoid chopping altogether, check out the pre-sliced mushrooms in the produce section of your supermarket.
• When you're up to it, bake a batch of "muffins"-warm them up in the microwave and eat them over the next three days.

Note: These tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.