Mini Vegetable Frittatas

Name: Mini Vegetable Frittatas
Ingredients: 1 large onion, diced; 1 tablespoon minced garlic; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 cup chopped artichoke heart; 1/3 cup sliced mushrooms; 1/3 cup grated zucchini; 12 large eggs; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup grated romano cheese; 1 tablespoon finely chopped Italian parsley (optional); 1 cup marinara sauce; olive oil, for muffin tins

14 ingredients

10 steps

Ingredients

1 large onion, diced
1 tablespoon minced garlic
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chopped artichoke heart
1/3 cup sliced mushrooms
1/3 cup grated zucchini
12 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated romano cheese
1 tablespoon finely chopped Italian parsley (optional)
1 cup marinara sauce
olive oil, for muffin tins

Directions

1

Preheat oven to 375 degrees F. Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best).
2

Saute the onion and garlic in the olive oil and butter until onion is clear.
3

Add artichoke hearts, mushrooms and zucchini.
4

Saute 5 to 10 minutes.
5

Spoon this mixture into muffin tins about half way up.
6

Beat the eggs with the salt, pepper and herbs until frothy.
7

Mix in the grated cheese, then pour evenly over the top of the vege mixture.
8

Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set.
9

Let cool for 5 minutes.
10

Use a knife to loosen the edges of each frittata and serve.