Mother's Day Mini Frittatas

Happy Mother's Day to all! I had the pleasure of being home this weekend and spending some short, but sweet quality time with my mom and sis! We indulged with a visit to Sweet Tooth yesterday! Still the best cupcake I've had to this day, but I will keep on eating numerous other cupcakes just in case there is an even better one out there! When we were a block away, I could already smell the deliciousness! I know it is boring, but I had a plain vanilla. The classic is the best!


This morning we made a delicious brunch before my sister had to depart. We made cute Mini Vegetable Frittatas. Check out how cute they are! They came out quite amazing and delicious!


Mini Vegetable Frittata

Ingredients:
1/2 small zucchini, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 onion, diced
1/6 cup good olive oil
salt and pepper
1 teaspoons minced garlic (1 clove)
6 large eggs
1/2 cup half-and-half
1/4 cup freshly grated Parmesan cheese
2 scallions chopped

Directions:
- Preheat the oven to 375 degrees F.
- Grease 12 cups muffin tins
- In a large bowl, whisk together the eggs, half-and-half, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Saute zucchini, peppers, and onion in olive oil adding 3/4 teaspoon of salt and 1/4 teaspoon of pepper and garlic
- Once cooked set vegetables aside
- With oil remaining in the sauté pan, add in scallions and cook for 1 minute over medium-low heat
- Add the vegetables to the pan and toss with the scallions.
- Add the egg mixture over the vegetables and cook for 2 minutes over medium-low heat stirring.
- Pour mixture into muffin tin
- Bake for 15 minutes
- Using a rubber spatula to loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
- Enjoy!

(Used tips from Giada mini frittata recipe for baking temp and time!)