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Mini Frittatas

Mini Frittatas

Mini Frittatas (Makes 12 mini frittatas) 2 tsp (10ml) olive oil 2 cups (500ml) ¼ inch (5mm) diced zucchini 1 cup (250ml) ¼ inch (5mm)   diced red onion 1 cup (250ml) ¼ inch (5mm)   diced sweet red pepper Seasoning Mix – Recipe below 4 oz (125g)   sliced prociutto or thinly sliced ham ¾ cup (175ml) shredded low-fat mozzarella cheese 8 eggs Heat oil in a large non-stick skillet over medium heat. Add zucchini, red onion and red pepper. Cook, stirring often, until vegetables are slightly softened, about 7 to 8 minutes. Remove from heat; stir in Seasoning Mix. Generously oil a muffin pan with twele 2 – ¾ inch(7cm) diameter cups. Line bottom and sides of muffin cups with prociutton or ham. Divide vegetable mixture between muffin cups. Sprinkle 1 tbsp (15ml) mozzarella cheese over vegetables. Whisk eggs thoroughly in a 4-cup (1L) liquid measuring cup or large bowl. Carefully pour eggs into muffin cups. Bake in a preheated 350°F (180°C) oven until frittatas are puffed and set in the centre, about 20 to 25 minutes. Remove pan from oven and let stand for a few minutes. Run knife around edge of frittatas to release. Makes 12 mini frittatas. TIP: Refrigerate leftovers; re-heat on microwave on High for about 30 seconds. Or wrap and freeze; re-heat from frozen for about 60 seconds. Seasoning Mix 2 – ¼ tsp (11mL) dried basil ½ tsp (2mL)          dried oregano 1 – ½ tsp (7mL)   onion powder 1/8 tsp (0.5mL)   garlic powder Pinch                       cayenne pepper