Mini Breakfast Zucchini Frittatas
Full of protein and so yummy! These mini breakfast zucchini frittatas are the perfect breakfast option when you are trying to eat healthier. Make a batch of these and have them as your grab-and-go breakfast!
Servings: 24 Mini frittatas
Calories:
Equipment
- a non-stick mini muffin pan with 24 muffin cups
Ingredients
- 6 eggs
- 3 tablespoon parmesan cheese
- ¼ cup grated cheddar cheese or any cheese you might have
- 1 medium zucchini
Salt and pepper to taste
- 1 tablespoon olive oil for brushing
Instructions
- Preheat the oven to 350°F. brush olive oil in every muffin tin hole, and set aside.
- Grate the zucchini and squeeze out the water from it using a strainer or a cheesecloth. add in the parmesan cheese, the salt, pepper and combine. Add the eggs and whisk vigorously until well blended.
- Divide the mixture between the muffin cups, sprinkle with the grated mozzarella cheese, and bake until set and no longer jiggly, about 15 minutes.
- Remove from the oven and let them cool for about 10minutes, then carefully remove the frittatas from the muffin tin. You want to do this before they are completely cool since they will harden a bit and become harder to remove.
Notes
- You can store these frittatas in the refrigirator in an airtight container for 3-4 days.
- If you do have silicone liners, use those. It will prevent the eggs from sticking to the muffin tins. I oiled my muffin tins quite a lot to avoid the eggs from sticiking!