Mini Zucchini & Cheddar Frittatas2015-11-18
- Yield : 12
- Servings : 6
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
As all mothers would tell you, breakfast is the most important meal of the day. However, morning is usually a flurry of pouring coffee, feeding the dog, and rounding up the kids. So, who has time for breakfast? You do my friend! This egg dish is a meal that can be cooked ahead of time and warmed up in a minute in the microwave. Zap! You really are a superhero every morning now!
- 7 Large Eggs
- 1 - 2 Zucchini, shredded on large holes of box grater (about 2 cups total)
- 1 Shallot, small chop
- 2/3 C Milk (at least 2 %)
- 1/2 C shredded Cheddar Cheese
- 2 T fresh chopped Dill
- Olive Oil
- Salt & Pepper to taste
Preheat oven to 375 degrees F. Spray muffin tin with olive oil.
In a medium saute pan, heat olive oil and add zucchini & shallots. Season with salt and pepper and saute 3 or 4 minutes (until zucchini is soft). Remove from heat and set aside to cool.
In a large bowl, whisk together eggs, milk, cheddar cheese, and dill. Lightly season with salt & pepper.
Divide sautéed zucchini evenly among muffin tin cups. Top each cup with equal amounts of egg mixture. Bake about 20 minutes or until golden brown and just set.
Gently remove frittatas from pan with a knife or small spatula. Serve immediately or cool and store in refrigerator for up to 4 days.
This can be reheated in microwave for 1 minute for a quick breakfast.
Make it a quiche by pouring into a pie shell instead of minis.
Serve it with a green salad and potatoes and call it lunch or dinner.
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from Debra Ponzek’s The Family Kitchen.
Short Cut: Make ahead of time and store in refrigerator for up to 4 days.
Think Out of the Ice Box: Try using spinach or last night leftover grilled veggies chopped up into small pieces. If you don’t have cheddar, then try mozzarella (you can even shred up some pieces of string cheese in a pinch).