MAKE THE EGG and POTATO BASE
In a medium sized (10") non-stick saute pan, heat 2 teaspoons of olive oil and add the 1/3 cup onion and pinch of salt. Cook on medium high heat, stirring occasionally with a wooden spoon until soft, about 5 minutes. Set aside to cool.
In a medium bowl, crack the eggs and 2 tablespoons of water. Using a whisk, combine the mixture until its broken up and not streaky.
Add the powdered garlic, salt, lemon pepper and pepper sauce and whisk together until combined.
Add the 1/3 cup grated Parmesan cheese, hash browns, sauteed onions, peas and half of the chopped parsley to the bowl and stir gently to combine.
PREPARE THE VEGETABLES
In the same medium non-stick sauce pan you used for the onions, add the zucchini with 2 tablespoons of water with a pinch of salt, continue on medium heat until lightly cooked for about 2 minutes, stirring occasionally.
Remove zucchini from pan and set aside.
Repeat technique with the sliced asparagus, set aside.
MAKE THE FRITATTAS
Spoon the egg and potato mixture into the sprayed baking cups (that are sitting on a large baking sheet) to 2/3 full.
Top the fritattas with a loosely measured tablespoon of each item - the zucchini, the asparagus and the tomatoes.
Sprinkle each fritatta with a teaspoon or so of Parmesan cheese, and a pinch of the remaining chopped parsley.
Drizzle a 1/2 teaspoon of olive oil over the top of each one, and bake on the lower shelf of the oven at 350 for 25 minutes until the egg is set.
Move pan to middle of oven and broil for 2-3 minutes to melt the cheese if needed.