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:

  1. In a large, non-stick skillet, saute squash and mushrooms in butter until tender.  Season with salt and pepper; set aside.
  2. 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.

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