Description
Light and fluffy zucchini muffin frittatine made with eggs, cheese, and fresh vegetables, baked into convenient individual portions perfect for any meal.
Ingredients
- 3 medium zucchini (about 300 g), grated
- 4 large eggs
- 60 g grated cheese (mozzarella or cheddar)
- 30 g grated parmesan cheese
- 50 ml milk
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Grate zucchini and squeeze out excess moisture.
- Heat 1 tablespoon olive oil in a pan and sauté onion until soft.
- Add zucchini and cook for 5–7 minutes until softened; let cool.
- In a bowl, beat eggs and mix with milk, cheeses, parsley, salt, and pepper.
- Fold in the cooked zucchini mixture.
- Preheat oven to 180°C (350°F) and grease a muffin tin.
- Pour mixture into muffin cups, filling 3/4 full.
- Bake for 20–25 minutes until set and lightly golden.
- Cool slightly, then remove and serve.
Notes
- Drain zucchini well to avoid watery texture.
- Can add other vegetables like carrots or peppers.
- Use different cheeses for varied flavor.
- Great for meal prep and portable meals.
- Can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast or Light Meal
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 2g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
