Baked Zucchini Frittatas
Elevate your brunch game with these easy and delicious Baked Zucchini Frittatas! Perfectly portioned in a muffin tin, these mini frittatas are a protein-packed, veggie-infused delight. Grated zucchini brings a boost of freshness and moisture, while a blend of sharp cheddar and nutty Parmesan cheeses creates a rich, savory flavor. Fluffy and light thanks to a touch of baking powder, these frittatas are infused with the aromatic goodness of fresh parsley and garlic. With just 15 minutes of prep time, they’re oven-baked to golden perfection in only 20 minutes, making them an ideal make-ahead breakfast or snack. Enjoy these versatile frittatas warm, straight from the oven, or chilled as a portable meal on the go. Perfect for meal prep or weekend gatherings, this recipe is a must-try for anyone looking for a healthy, low-carb, and satisfying option!
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Recipe Information
Ingredients
- 2 medium zucchini
- 6 eggs
- 0.25 cups milk
- 0.5 cups cheddar cheese, shredded
- 0.25 cups parmesan cheese, grated
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or cooking spray.
Grate the zucchini using a box grater. Place the grated zucchini into a clean kitchen towel or paper towel and squeeze tightly to remove excess moisture. Set aside.
In a large mixing bowl, whisk together the eggs, milk, and olive oil until smooth.
Add the shredded cheddar cheese, grated parmesan cheese, minced garlic, and chopped parsley to the egg mixture. Stir to combine.
In a separate small bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
Gradually add the dry ingredients to the egg mixture, whisking until incorporated and smooth.
Fold in the squeezed zucchini, ensuring it is evenly distributed in the batter.
Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the frittatas are puffed, golden, and set in the center.
Remove the frittatas from the oven and let them cool in the tin for 5 minutes before carefully removing them with a small spatula or knife.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.0 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 231 mg | 18% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
