Zucchini & Tomato Frittata Muffins

Zucchini & Tomato Frittata Muffins.

Zucchini & Tomato Frittata Muffins


For 1 Dozen(s)

For the Muffins:

  • 6 large eggs
  • 1/4 cup extra virgin olive oil
  • 1 medium zucchini, cut into a 1/4 inch dice
  • 1 cup cherry tomatoes, cut into a 1/4 inch dice
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 3 ounces Scamorza or Fontina cheese, cut into a 1/4 inch dice
  • 1/4 cup plain breadcrumbs
  • 1/2 cup packed mint leaves, minced
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon baking powder


  1. Preheat your oven to 400 degrees. Oil a nonstick muffin pan. Set aside
  2. In a mixing bowl, whisk together the eggs and oil. Add in the remaining ingredients and mix with a spoon until smooth.
  3. Fill each cavity of the muffin pan, leaving about 1/4 inch of space in each cavity.
  4. Bake for 20-30 minutes, or until the edges begin to turn golden brown and the centers are set.



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