1-15 oz. can artichoke Hearts (quartered)
1 - 8 oz. can sliced Mushrooms
1 Large onion, diced
1 T minced garlic
3 T butter
1 c zucchini, minced
1 t salt
1/2 t pepper
1 c grated Romano cheese
1 c spaghetti sauce
Preheat the oven to 375 degrees F.
Saute the onion and the garlic in the butter until the onion is clear, but be careful not to brown.
Add the artichoke hearts, mushrooms, then the zucchini, and saute for another 5 minutes. Spoon this mixture into oiled muffin tins, about half way up.
Beat the eggs with the salt and pepper until frothy. Mix in the grated cheese, then pour evenly over the top of the vegetables. Top each one with a tablespoon of the spaghetti sauce and bake for 15 minutes. Let cool for 5 minutes. Use a knife to loosen the edges of each frittata and serve.