Zucchini & Tomato Frittata Muffins
by
rossella rago
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Zucchini & Tomato Frittata Muffins.
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Ingredients
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
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Directions
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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Categories:
All Recipes
,
Appetizer Recipes
,
Frittata Recipes
,
Zucchini Recipes
,
Summer Appetizer-Side Recipes
,
Mediterranean Diet Appetizer Recipes
,
Thanksgiving Appetizers and Sides Recipes
,
Christmas Appetizer Recipes
,
Easter Appetizer and Side Recipes
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