Mushroom Zucchini Mini Frittatas
Breakfast is the most important meal, but mornings are usually rushed for busy people. I love breakfast dishes that can be made ahead of time. These Mushroom Zucchini Mini Frittatas are simple, healthy and filling. All it takes is 1 minute in the microwave to reheat these eggs in the morning.
Mushroom Zucchini Mini Frittatas
Prep Time
20 minutesCook Time
20 minutesTotal Time
40 minutesIngredients
Yield: 12
- 2 cups shredded zucchini (about 1 medium size zucchini)
- 1 shallot, finely chopped
- 8 ounces sliced mushrooms
- 3/4 cup shredded cheddar cheese
- 8 eggs
- 2/3 cup whole milk
- 1 T finely chopped thyme or oregano or both
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
Instructions
Step 1
Preheat oven to 375 degrees F. Spray muffin tin with olive oil and line with cupcake papers.
Step 2
In a medium saute pan, heat olive oil and add mushrooms & shallots. Season with salt and pepper and sauté 3 or 4 minutes (until mushrooms are soft). Remove from heat, drain excess liquid and set aside to cool. Now sauté zucchini for 3-4 minutes and add to reserved vegetables.
Step 3
In a large bowl, whisk together eggs, milk, cheddar cheese, and thyme and/or oregano. Lightly season with salt & pepper.
Step 4
Divide sautéed vegetables 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.
Step 5
Gently remove frittatas from pan with a knife or small spatula. Serve immediately or cool and store in refrigerator for up to 4 days.
Notes
Simply reheat in microwave for about 1 minute and serve with toast.
