Zucchini and Goats Cheese Mini Frittatas
If you are short on time in the mornings but love a high-protein breakfast, these zucchini and goats cheese frittatas are for you! Add your favourite herbs or chilli for extra flavour and they'll be on high rotation in no time. You can batch-prepare them ahead of time as they last in the fridge for 3-4 days and freeze well. They are also great for active kids as an afternoon snack. They wolf them down when they arrive home ravenous from sport.
Serves 12
Prep time 20 minutes. Cook time 30 minutes.
Ingredients
Extra virgin olive oil spray
1 medium red onion, thinly sliced
2 medium zucchinis, sliced, grated, squeezed of excess moisture
1 Tablespoons (20ml) extra virgin olive oil (EVOO)
3 eggs, lightly whisked
¼ cup reduced-fat milk
1 Tablespoon fresh parsley, chopped
12 small cherry tomatoes, halved
40g soft goats’ cheese, crumbled
Your favourite herbs for extra flavour
Method
- Preheat oven to 160°C. Grease a 12-hole non-stick muffin tin with olive oil spray.
- Heat EVOO in a non-stick frying pan over medium-high heat. Cook onion for 10 minutes or until caramelised. Add zucchini, stir and remove from heat.
- Whisk eggs, milk and parsley in a jug.
- Divide zucchini and onion mixture amongst the prepared muffin tin holes. Evenly divide egg mixture between holes. Top each with a cherry tomato and some crumbled goats’ cheese.
- Bake for 20-25 minutes or until set. Set aside in pan for 5 minutes to cool before turning out onto a wire rack to cool completely.
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