Italian Zucchini Mini Frittatas Recipe
Italian Zucchini Mini Frittatas Recipe photo by Taste of Home
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Italian Zucchini Mini Frittatas Recipe

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These adorable mini frittatas bake in under 15 minutes, so they're great for special events or fast breakfasts on the run. —Taste of Home Cooking School
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings


  • 1 cup coarsely shredded yellow summer squash
  • 1 cup coarsely shredded zucchini
  • 1 cup chopped fresh mushrooms
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 4 eggs, beaten
  • 5 tablespoons chopped ripe olives, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1 small onion, thinly sliced
  • 1/2 cup diced grape tomatoes
  • 1/2 cup shredded Monterey Jack cheese
  • English muffins, split and toasted, optional


  1. In a large nonstick skillet, saute squash and mushrooms in butter until tender. Season with salt and pepper; set aside.
  2. In a bowl, whisk the flour and eggs until smooth. Stir in reserved vegetables and 1/4 cup olives. Coat 12 muffin cups with cooking spray; fill half full with egg mixture. Bake at 450° for 6-8 minutes or until set.
  3. Combine the Parmesan cheese, basil and garlic salt; sprinkle over egg mixture. Combine the onion, tomatoes and remaining olives; spoon over the top. Sprinkle with Monterey Jack cheese. Bake for 5 minutes or until cheese is melted. Serve on English muffins if desired. Yield: 6 servings.
Originally published as Italian Mini-Frittatas in Taste of Home Cooking School Collection Winter 2009, p8

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daisey5 User ID: 146806 119744
Reviewed Dec. 19, 2011

"These were so good. I did not have Monterey Jack shredded cheese so used the Italian blend of five cheeses."

Catherineg11 User ID: 5746195 189361
Reviewed Mar. 1, 2011

"These frittatas are great for a light dinner. I love the flavor of the vegetables and cheeses. I will definitely make these again. Even my picky 13 year old likes them!"

curlylis85 User ID: 3166950 117267
Reviewed Mar. 21, 2010

"These were excellent! The leftovers also saved really well for lunch the next day."

jen9598 User ID: 1242286 186507
Reviewed Jan. 17, 2010

"I made this recipe for dinner tonight and it was great! I didn't have zucchini, so I substituted green pepper instead. We'll definitely have this again!"

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