Mini vegetable frittatas (recipe)
| Mini vegetable frittatas (recipe) | |
|---|---|
| Name | Mini vegetable frittatas |
| Ingredients | Onion • Garlic • Olive oil • Unsalted butter • Artichoke heart • Zucchini • Eggs • Salt • Pepper • Romano cheese • Italian parsley • Olive oil |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 84.6 |
| Fat | 5.8 |
| Protein | 4.8 |
| Carbohydrate | 3.4 |
| Fiber | 1 |
| Net carbohydrates | 2.4 |
| Sugar | 1.5 |
| Saturated fat | 2.2 |
| Cholesterol (mg) | 99.5 |
| Sodium | 223.8 |
| Yield | 24 mini fritattas |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mini vegetable frittatas (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Mini vegetable frittatas (recipe) details
Mini vegetable frittatas (recipe) image(external)
Recipe instructions
- 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 bake15 minutes, or until egg mixture is set.
- Let cool for 5 minutes.
- Use a knife to loosen the edges of each frittata and serve.
Food tags
Artichoke, Vegetable, European,
Mini vegetable frittatas (recipe) details
Time:
Prep Time in Hours and Mins:50M
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Contributors: Prab R. Tumpati, MD
