Artichoke and Mushroom Frittatas

qr
1/1
MP
MW Polar

Servings:
4-6 servings
Prep time:
00:30
Cook time:
00:20
1 Rating
5
Egg-based Italian dish similar to an omelette or crust-less quiche.

Ingredients

Instructions

  1. Preheat the oven to 375 degrees F.
  2. In a large skillet, melt butter then sauté onion and garlic until onion is clear.
  3. Add artichoke hearts, mushrooms, zucchini to the skillet, sauté for 2-3 minutes.
  4. Spoon vegetable mixture into greased muffin tins, about half way up.
  5. Beat the eggs with salt and pepper until frothy.
  6. Mix in the grated cheese, then pour evenly over the vegetables.
  7. Top each muffin tin with a tablespoon of spaghetti sauce.
  8. Bake for 15 minutes.
  9. Let cool for 5 minutes. Use a knife to loosen the edges of each frittata and serve.