Charming for brunch, delicious served at any temperature and perfect for a grab-and-go breakfast or packed lunch, these mini frittatas filled with zucchini, parmesan and provolone are the easiest protein-packed two-biters around.
Ingredients:
- 1 tbsp olive oil
- 1½ cups chopped zucchini
- 1 large garlic clove, minced
- 8 large eggs
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¾ cup freshly grated Parmesan cheese
- ¾ cup shredded provolone cheese
- 2 tbsp thinly sliced fresh basil
- ½ cup flour
- ½ tsp baking powder
Directions
- Preheat oven to 350ºF. Coat a 12-cup muffin tin with non-stick cooking spray.
- In a medium skillet, heat olive oil over medium-high heat. Add zucchini and cook 4 minutes, until lightly golden. Add minced garlic, cooking 30-60 seconds, until fragrant. Remove from heat and set aside to cool slightly.
- In a large bowl, lightly whisk eggs, salt and pepper. Stir in Parmesan, provolone, basil and cooked zucchini. Gently fold in flour and baking
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powder just until flour disappears. Divide mixture evenly among prepared muffin cups. Bake 18-20 minutes, until frittatas feel firm to the touch and appear slightly golden. Remove from oven and allow to sit 5 minutes before removing from tin.
Makes 12 mini frittatas