Mini Vegetable Frittatas

READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees F. Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best).
  • Saute the onion and garlic in the olive oil and butter until onion is clear.
  • Add artichoke hearts, mushrooms and zucchini.
  • Saute 5 to 10 minutes.
  • Spoon this mixture into muffin tins about half way up.
  • Beat the eggs with the salt, pepper and herbs until frothy.
  • Mix in the grated cheese, then pour evenly over the top of the vege mixture.
  • Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set.
  • Let cool for 5 minutes.
  • Use a knife to loosen the edges of each frittata and serve.
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