Mini Vegetable Frittatas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

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

Recipe

• 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.