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Zucchini-and-Ricotta Mini Frittatas

Prep time 20 mins
Bake time 25 mins
Yield Serves: 4
Mini frittatas make for a cute presentation, not to mention built-in portion control! No more going in for just a tiny scoop more when your heart says yes but your stomach says no.


  • 1 tablespoon olive oil
  • 1 medium zucchini, finely chopped
  • 1 onion, chopped
  • Salt
  • 8 large eggs
  • 3/4 cup ricotta
  • 1/3 cup whole milk
  • 2 tablespoons chopped mint leaves

Nutrition Information

  • calories 283
  • fat 19 g
  • satfat 7 g
  • protein 19 g
  • carbohydrate 8 g
  • fiber 1 g
  • cholesterol 443 mg
  • sodium 782 mg

How to Make It

  1. Preheat oven to 350ºF. Mist a 12-cup muffin tin with nonstick cooking spray.

  2. Warm oil in a medium skillet over medium-high heat. Add zucchini and onion, sprinkle with salt and cook, stirring often, until softened and lightly browned, about 8 minutes.

  3. Whisk eggs, ricotta, milk and 1 tsp. salt. Stir mint and zucchini mixture into eggs. Use 1/4 or 1/3 cup dry measure to transfer mixture into muffin cups. Bake until just cooked through, about 25 minutes. Cool in pan for 5 minutes. Remove from cups; serve.