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Italian Zucchini Mini Frittatas Recipe

Italian Zucchini Mini Frittatas Recipe

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. YIELD: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.

Reviews for Italian Zucchini Mini Frittatas

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bonito15 User ID: 6959830 259689
Reviewed Jan. 15, 2017

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

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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