January 24, 2021
Zucchini Frittata
These individual frittatas are mild and sweet from sautéed onions and zucchini. They make for an easy on the go meal but are special enough for a weekend brunch. Feel free to add any fresh or dried herbs you like here to vary the flavor profile. I like to serve this with a side salad and breakfast sausage.
Servings: 4
Calories: 211kcal
Ingredients
- 1 tablespoon butter or butter flavored coconut oil for dairy-free
- 1/2 onion diced
- 1 zucchini medium, quartered and sliced
- 6 eggs
- 1/2 cup heavy cream or coconut cream for dairy-free
- salt and pepper to taste
Instructions
- Preheat oven to 350ºF and spray the cups of a muffin tin with butter or coconut oil. Alternatively, use silicone muffin cups set onto a baking tray (these make for easy release and storage). You do not need to grease the silicone baking cups.
- In a large pan, heat butter and when hot, add the onions. Sauté over medium high heat until soft and translucent, 5-10 minutes. Add zucchini and cook until softened and released liquid is evaporated, another 10 minutes. Stir in any desired fresh herbs, if using. Set aside to cool slightly.
- Portion the sautéed vegetables into the muffin cups and set aside to cool slightly.
- Mix eggs thoroughly and add salt, pepper, and cream.
- Portion the egg mixture into vegetable filled muffin tins. Do not fill past 3/4 full or they can overflow. Bake at 350ºF until just set, about 20 minutes. Cool slightly before serving.
Nutrition Facts
Zucchini Frittata
Amount per Serving
Calories
211
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Cholesterol
286
mg
95
%
Sodium
109
mg
5
%
Potassium
261
mg
7
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
892
IU
18
%
Vitamin C
10
mg
12
%
Calcium
67
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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