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

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 bake15 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.
    
    Food tags
    Artichoke, Vegetable, European,

Mini vegetable frittatas (recipe) details

Time:
Prep Time in Hours and Mins:50M

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