Garden Fresh Vegetable Frittata Sliders

Preheat the oven to 350 degrees F.

Place the olive oil, onion, carrot, broccoli, garlic salt, and black pepper into a large skillet. Sauté for 5 minutes, stirring frequently.

Add in the chopped spinach, parsley, and basil. Cook for an additional minute. Turn off the heat and stir in the flour.

Fill a 12-cup muffin tray with paper liners. Lightly spray each liner with nonstick cooking spray. Evenly distribute the vegetable mixture among the 12 muffin cups. Likewise, evenly distribute the shredded cheese among the 12 muffin cups.

In a separate bowl, thoroughly whisk together the eggs and heavy cream. Fill each muffin cup with the egg mixture until about 2/3 full. Sprinkle the top of each muffin cup with Parmesan cheese.

Bake at 350 degrees for 12 to 15 minutes, or until the center of each "mini-omelete" is firm.

Remove from oven and allow the eggs to rest for at least 15 minutes. Gently remove the paper liners and place the egg inside of a small dinner roll. Gently press down and serve.