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Mini Sun-dried Tomato and Artichoke Frittatas
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Description
Great as a grab-and-go breakfast. Also, can be enjoyed as a light lunch or dinner served with a side salad. Only 85 calories per frittata!
Ingredients
- 8 Eggs
- ½ cups (dry) Sun Dried Tomatoes, Chopped
- 1 can Sliced Black Olives (2.25 Oz Can), Drained
- 1 can Artichoke Hearts, Drained (see Note) And Chopped (15 Oz Can)
- 2 Tablespoons Chopped Chives
- ½ teaspoons Dried Basil
- ½ teaspoons Italian Seasoning
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- ⅓ cups Grated Parmesan Cheese, Reserved
Preparation
Preheat oven to 350 F and spray a 12-count muffin tin with cooking spray.
Crack eggs into a medium bowl and beat. Combine all other ingredients with the eggs (everything except the Parmesan cheese). Transfer egg mixture to the muffin tin. You should have enough egg mixture to fill all 12 muffin cups almost full. Sprinkle Parmesan cheese over the top. Bake for about 15 minutes or until eggs have set.
Note: Use a paper towel to press out all of the liquid from the artichoke hearts.
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