Zucchini & Tomato Frittata Muffins
Zucchini & Tomato Frittata Muffins.
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Strawberry Almond Cake
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Rosé Sangria with Peaches & Blood Oranges
Cherry Mascarpone Cake
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For the Muffins:
extra virgin olive oil
medium zucchini, cut into a 1/4 inch dice
cherry tomatoes, cut into a 1/4 inch dice
grated Parmigiano Reggiano cheese
Scamorza or Fontina cheese, cut into a 1/4 inch dice
packed mint leaves, minced
all purpose flour
Preheat your oven to 400 degrees. Oil a nonstick muffin pan. Set aside
In a mixing bowl, whisk together the eggs and oil. Add in the remaining ingredients and mix with a spoon until smooth.
Fill each cavity of the muffin pan, leaving about 1/4 inch of space in each cavity.
Bake for 20-30 minutes, or until the edges begin to turn golden brown and the centers are set.
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