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Italian Zucchini Mini-Frittatas

 Italian Zucchini Mini-Frittatas
—Taste of Home Cooking School
12 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

  • In a large nonstick skillet, saute squash and mushrooms in butter
  • until tender. Season with salt and pepper; set aside.
  • 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

2 of 2

Italian Zucchini Mini-Frittatas (continued)

Directions (continued)

  • minutes or until set.
  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.