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Italian Zucchini Mini Frittatas

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
    6 servings

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 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.
Nutrition Facts
2 frittatas: 94 calories, 6g fat (3g saturated fat), 72mg cholesterol, 290mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • bonito15
    Jan 15, 2017

    When squash is in season this is a true winner and oh so tasty love the cheese on it also

  • daisey5
    Dec 19, 2011

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

  • Catherineg11
    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
    Mar 21, 2010

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

  • jen9598
    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!

  • smichelich
    Dec 26, 2009

    No comment left