Zucchini Frittata

5 from 1 vote

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.

Course Breakfast

Cuisine Italian

Keyword breakfast, brunch, dairy-free, easy, eggs, fritatta, italian, nightshade-free, nut-free, vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 211kcal

Author Jenny Ross

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

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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