Zucchini Frittatas

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.