1. Preheat oven to 400°F. Lightly grease a 12-muffin tin."," In a large skillet, heat 1 tsp. oil over medium-high heat. Add spinach and garlic, and cook 4 minutes or until spinach is wilted, turning spinach constantly. Season with salt and crushed red pepper. Transfer spinach to a clean kitchen towel and wring to remove moisture. Chop spinach; set aside.
2. In the same pan, heat remaining 1 tsp. oil  over medium heat. Cook zucchini 4 minutes or until tender. In a large bowl, beat eggs and milk together.
3. Layer the spinach, zucchini, cheese, sun-dried tomatoes, and ham in cups of prepared muffin tin. Add egg mixture to each cup, filling almost but not quite to the top. Top with cherry tomatoes and bake 15 minutes or until egg mixture is set and tops begin to brown.

Each frittata contains:  85 calories, 5 g fat, 2 g saturated fat, 0 g trans fat, 100 mg cholesterol, 156 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g sugar, 3 g protein. Daily values: 31% vitamin A, 9% vitamin C, 7% calcium, 6% iron.