Description
Whip up these delightful Zucchini Frittata Cups in just 15 minutes. They are a perfect quick and easy meal, packed with fresh zucchini and flavor.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded zucchini, squeezed dry
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
- Cooking spray or oil for muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the shredded zucchini, chopped onion, chopped bell pepper, and shredded cheese. Mix gently until everything is evenly distributed.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 12-15 minutes, or until the frittata cups are set and lightly golden on top.
- Let them cool for a few minutes in the muffin tin before carefully removing them.
- Serve warm and enjoy your quick and delicious frittata cups!
Notes
- For best results, squeeze as much moisture as possible from the shredded zucchini.
- Feel free to add other vegetables like spinach or mushrooms.
- These frittata cups are great for breakfast, lunch, or a snack.
- They can be made ahead and reheated.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata cup
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg