Italian Zucchini Mini Frittatas

Italian Zucchini Mini Frittatas
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.0
  • Total Fat: 11.3 g
  • Cholesterol: 135.9 mg
  • Sodium: 530.7 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 8.5 g

View full nutritional breakdown of Italian Zucchini Mini Frittatas calories by ingredient
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Introduction

These mini frittatas are a great addition to your weekend breakfast spread.
These mini frittatas are a great addition to your weekend breakfast spread.

Number of Servings: 6

Ingredients

    1 cup coarsely shredded yellow summer squash
    1 cup coarsely shredded zucchini
    1 cup chopped fresh mushrooms
    2 tablespoons butter
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/2 cup all-purpose flour
    4 Eggland's Best eggs (large), beaten
    5 tablespoons chopped ripe olives, divided
    2 tablespoons grated Parmesan cheese
    1 teaspoon dried basil
    1/2 teaspoon garlic salt
    1 small onion, thinly sliced
    1/2 cup diced grape tomatoes
    1/2 cup shredded Monterey Jack cheese
    English muffins, split and toasted, optional

Directions

In a large nonstick skillet, saute squash and mushrooms in butter until tender. Season with salt and pepper; set aside.

In a bowl, whisk the flour and eggs until smooth. Stir in reserved vegetables and 1/4 cup olives.

Coat 12 muffin cups with cooking spray; fill half full with egg mixture. Bake at 450℉ for 6-8 minutes or until set.

Combine the Parmesan cheese, basil and garlic salt; sprinkle over egg mixture.

Combine the onion, tomatoes and remaining olives; spoon over the top.

Sprinkle with Monterey Jack cheese and bake for 5 minutes or until cheese is melted.

Serve on English muffins if desired.


Serving Size: 6 servings