Zucchini Fresh Herb Mini Frittatas Recipes

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ITALIAN ZUCCHINI MINI FRITTATAS



Italian Zucchini Mini Frittatas image

These adorable mini frittatas bake in under 15 minutes, so they're great for special events or fast breakfasts on the run. -Taste of Home Cooking School

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

1 cup coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 cup chopped fresh mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
4 eggs, beaten
5 tablespoons chopped ripe olives, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 small onion, thinly sliced
1/2 cup diced grape tomatoes
1/2 cup shredded Monterey Jack cheese
English muffins, split and toasted, optional

Steps:

  • In a large nonstick skillet, saute squash and mushrooms in butter until tender. Season with salt and pepper; set aside., In a bowl, whisk the flour and eggs until smooth. Stir in reserved vegetables and 1/4 cup olives. Coat 12 muffin cups with cooking spray; fill half full with egg mixture. Bake at 450° for 6-8 minutes or until set., Combine the Parmesan cheese, basil and garlic salt; sprinkle over egg mixture. Combine the onion, tomatoes and remaining olives; spoon over the top. Sprinkle with Monterey Jack cheese. Bake for 5 minutes or until cheese is melted. Serve on English muffins if desired.

Nutrition Facts : Calories 94 calories, Fat 6g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 290mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ZUCCHINI & FRESH HERB MINI FRITTATAS



Zucchini & Fresh Herb Mini Frittatas image

Super simple yet utterly delicious, these easy mini frittatas are the perfect make-ahead breakfast or hearty snack.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 8

2 teaspoons olive oil
1 small yellow onion (diced)
1 medium garlic clove (minced)
1 small zucchini (finely shredded - about 1 cup)
2 tablespoons chopped fresh herbs like rosemary
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
10 large eggs

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line a standard-size, 12-cup muffin pan with silicone liners.*
  • Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook for another minute. Remove from heat and let cool. Once cooled, pour the onions and garlic into a large bowl. Add the zucchini, herbs, salt, and pepper to the bowl and combine. Add the eggs and whisk vigorously until well-blended.
  • Divide the mixture between the muffin cups. Bake until set and no longer jiggly, 25-30 minutes.
  • Remove from oven and let cool for about 10 minutes, then carefully remove the frittatas from the cups before they are completely cool (they'll be harder to remove and might stick otherwise).
  • Frittatas keep refrigerated in an airtight container for 3-4 days. They can also be frozen if desired.

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