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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 bake 15 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		diced	60.0	14.01	1.65	0.15
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
artichoke heart	1	cup	chopped	-	-	-	-
mushroom	1/3	cup	sliced	-	-	-	-
zucchini	1/3	cup	grated	7.0267	1.2855	0.5001	0.1323
egg	12			858.0	4.32	75.36	57.06
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
romano cheese	1	cup	grated	-	-	-	-
italian parsley	1	tablespoon	chopped	-	-	-	-
marinara sauce	1	cup		-	-	-	-
olive oil				238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.