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.

Recipe by MyRecipes September 2014

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Recipe Summary test

prep:
20 mins
bake:
25 mins
total:
45 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

283 calories; fat 19g; saturated fat 7g; protein 19g; carbohydrates 8g; fiber 1g; cholesterol 443mg; sodium 782mg.
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