Save on Pinterest

Italian Zucchini Mini Frittatas

These adorable mini frittatas bake in under 15 minutes, so they're great for special events or fast breakfasts on the run. —Taste of Home Cooking School
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    6 servings

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 eggs, 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. Bake for 5 minutes or until cheese is melted. Serve on English muffins if desired.
Nutrition Facts
2 frittatas: 94 calories, 6g fat (3g saturated fat), 72mg cholesterol, 290mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video