Mini Sun-Dried Tomato And Artichoke Frittatas

• 8 Eggs
• 1/2 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
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Italian Seasoning
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/3 cups Grated Parmesan Cheese, Reserved

1. Preheat oven to 350 F and spray a 12-count muffin tin with cooking spray.
2. 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.
3. Note: Use a paper towel to press out all of the liquid from the artichoke hearts.

eggs, tomatoes, black olives, hearts, chives, dried basil, italian seasoning, ubc, ubc, parmesan cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mini-sun-dried-tomato-and-artichoke-frittatas/ (may not work)