Breakfast · Italian
Vegetable frittata muffins
Bite-sized frittatas loaded with zucchini, tomato and parmesan, good hot or cold.
- Serves
- 6
- Prep
- 12 min
- Cook
- 20 min
- Total
- 32 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 6 muffins- 8 large eggs
- 1 small zucchini, diced
- 1 medium tomato, diced
- 20 g parmesan cheese, grated
- 2 tbsp milk, semi-skimmed
- 1 tsp olive oil
- 1/4 tsp black pepper
Method
Preheat the oven to 180C (350F) and grease a 6-cup muffin tin with the olive oil.
Whisk the eggs, milk and black pepper together.
Stir in the zucchini, tomato and parmesan.
Divide between the muffin cups and bake for 18 to 20 minutes until set.
Cool and store chilled; reheat through the week.