Today’s recipe is for basic zucchini frittatas, loaded with flavor and protein.  These handy egg muffins are easy to prepare and great for make-ahead meal planning.  

This recipe was developed by my good friend and upcoming breakfast cookbook partner, Michelle DeWolf (Festive Table).  Michelle has many years of experience teaching healthy cooking techniques to kids, teens, and families.  We are hard at work behind the scenes putting together our first ever breakfast cookbook.  We are sure it will inspire and change lives, starting with the first and most important meal of the day.

With that intro, let’s get cookin’ with these scrumptious, easy to make mini frittatas.

The main ingredients for this recipe include eggs, zucchini, and leeks (optional).

7 fresh eggs are the base for these frittatas.

Cook the shredded zucchini in olive oil along with leeks until soft.

Drain off excess liquids.  This can be done directly after shredding the zucchini by squeezing it in small handfuls.  An easier method is to simply tip the pan after cooking and pour off the extra liquid.  Zucchini contains a lot of water.  The frittatas will be crispier if you remember to drain the liquid before adding the zucchini to the egg mixture.

The remaining steps are simple – whisk together eggs and milk.  Add cheese and seasonings.  Layer into prepared muffin tin and bake.

I love the flavors of the eggs with the zucchini and the cheese.  Feel free to add more greens or other chopped veggies. 

We have a couple of other similar recipes here on O.H.;  a Crustless Quiche Veggie Frittata as well as time-saving Savory Egg Omelet Muffins.  What I love most about all of these egg muffin recipes is that they are a nutritious solution to breakfast that can be made ahead of time.  They are great to microwave before eating and can be saved in the freezer and stored for future use.

This time around we added fresh arugula greens and sharp shredded cheddar – switch up the herbs and greens for variations on this basic recipe.

I hope you give these a try and please be sure to rate our recipe!

Yield: 12

Zucchini Frittatas

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Recipe for a basic frittata recipe loaded with flavor and protein. Easy to prepare in good muffin-sized portions. Freeze well for weekly meal planning purposes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 Tbs. Olive oil
• 1 ½ medium zucchini, shredded on the large holes of a box grater (about 1 1/2 cups shredded)
• 2 leeks, thinly sliced
• Salt and pepper to taste
• 7 large eggs
• 2/3 cup milk
• ½ cup shredded cheese
• ½ tsp chopped fresh thyme (optional)

Instructions

1. Preheat oven to 375
2. Generously grease 12 cups of a muffin tin or individual ramekins
3. In a medium saute pan, heat the oil over medium-high heat until just shimmering, but not bubbly
4. Add zucchini together with 
5. leeks and saute for 3-4 minutes until wilted and soft.
6. Pour off any extra moisture.
7. Season with salt and pepper
8. In a large bowl, whisk together eggs, milk, cheese, herbs and salt to taste.
9. Divide zucchini mixture among the muffin cups.
10. Top each cup with the egg mixture dividing it equally among the cups.
11. Bake for about 20 minutes or until puffy, golden brown and just set

Notes

This recipe is inspired by my good friend and cookbook co-author, Michelle DeWolf of The Festive Table.

Recipe notes: Michelle uses shredded white cheddar. I use light Mexican cheese blend. Feel free to substitute other greens for the zucchini and leeks. I have used large zucchini squash and Mexican leeks. I have also added spinach or arugula.

It's important to either squeeze the liquid out of the zucchini in small handfuls after grating or to pour off (as pictured in recipe post) the excess liquid in the pan after cooking.

The egg muffins will puff up in the oven and then deflate as they are cooling - this is normal. The air expands as it heats and contracts as the egg mixture hardens. Expect the puffiness to go down.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 114mgSodium: 107mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 6g