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Italian Mini-Frittatas
Ingredients
- 1 cup coarsely shredded yellow Summer Squash
- 1 cup coarsely chopped Zucchini
- 1 cup chopped fresh Mushrooms
- 2 Tbsp. Butter (#180140)
- ½ tsp Salt (#110610)
- ¼ tsp Black Pepper (#450430)
- ½ cup All-Purpose Flour (#100150)
- 4 Eggs, beaten
- 5 Tbsp Black Olives, chopped (#330010)
- 2 Tbsp grated Parmesan Cheese (#190155)
- 1 tsp Dried Basil (#450000)
- ½ tsp Garlic Salt (#450335)
- 1 small Onion, thinly sliced (#340032)
- ½ cup diced Grape Tomatoes
- ½ cup shredded Monterey Jack cheese (#172165)
- English Muffins, spit and toasted, optional
Directions
- In a large, non-stick skillet, saute squash and mushrooms in butter until tender. Season with salt and pepper; set aside.
- In a bowl, whisk the flour and eggs until smooth. Stir in reserved all vegetables and ¼ cup olives. Coat 12 muffin cups with cooking spray; fill half-full with egg mixture. bake at 450-degrees F for 6-8 minutes or until set.
