MINI VEGETABLE FRITTATAS
This is rustic Italian recipe adapted from an old immigrant cookbook. Simple ingredients that combine to make delicious sandwich sized frittatas. These are amazing eaten as a warm sandwich with olive oil-drizzed, grilled Italian bread. Enjoy!
Provided by Moseslakecooker
Categories Lunch/Snacks
Time 50m
Yield 24 mini fritattas
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 84.6, Fat 5.8, SaturatedFat 2.2, Cholesterol 99.5, Sodium 223.8, Carbohydrate 3.4, Fiber 1, Sugar 1.5, Protein 4.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #lunch #eggs-dairy #vegetables #european #vegetarian #italian #eggs #dietary #sandwiches #oamc-freezer-make-ahead #low-carb #low-in-something #artichoke
You'll also love
Allen Montgomery
[email protected]These frittatas were a great way to use up leftover vegetables. I used a variety of vegetables, including zucchini, bell pepper, and spinach, and they all cooked perfectly. I also added some chopped ham and cheese, and they were a delicious and affor
Fareeha Doll
[email protected]I made these frittatas with dairy-free milk and cheese, and they were delicious! They were just as good as the traditional frittatas, and I didn't miss the dairy at all. I used a variety of vegetables, and they all cooked perfectly. I will definitely
Francois Nel
[email protected]I made these frittatas with gluten-free flour, and they turned out great! They were light and fluffy, and the vegetables were cooked perfectly. I also added some chopped sun-dried tomatoes, and they gave the frittatas a nice tangy flavor. I will defi
dawn harrison
[email protected]These frittatas were a lifesaver on a busy weeknight! They were so quick and easy to make, and they were a delicious and healthy meal. I used a variety of vegetables, and they all cooked perfectly. I served them with a side of whole wheat toast, and
Amir Hoosain
[email protected]These frittatas were delicious and packed with vegetables! I used a variety of vegetables, including zucchini, bell pepper, and spinach, and they all cooked perfectly. I also added some crumbled feta cheese, and it gave the frittatas a nice salty fla
Dark Lyrics
[email protected]These frittatas were a great way to get my kids to eat their vegetables! I used a mini muffin tin, and they were the perfect size for little hands. I also added some chopped bacon, and they were a hit!
Beauty Dedzi
[email protected]I made these frittatas for a brunch party, and they were a big hit! I made a double batch, and they all disappeared in no time. I used a variety of vegetables, and they all tasted great together. I will definitely be making this recipe again.
Esto Boy
[email protected]These frittatas were so easy to make, and they were delicious! I used a muffin tin, and they cooked evenly. I also added some chopped ham and cheese to the batter, and they were gone in minutes.
Constance Mawunyo
[email protected]This was my first time making frittatas, and they turned out great! The instructions were clear and easy to follow, and the frittatas were cooked perfectly. I served them with a side of mixed greens, and they were a delicious and healthy meal.
Mukhtaar Ali
[email protected]I made these mini frittatas this morning, and they were a hit with my family! I used a variety of vegetables, including zucchini, bell pepper, and spinach, and they all cooked perfectly. I also added some crumbled goat cheese, which gave the frittata