Mushroom Zucchini Mini Frittatas
Breakfast is the most important meal, but mornings are usually rushed for busy people. I love breakfast dishes that can be made ahead of time. These Mushroom Zucchini Mini Frittatas are simple, healthy and filling. All it takes is 1 minute in the microwave to reheat these eggs in the morning.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
- 2 cups shredded zucchini (about 1 medium size zucchini)
- 1 shallot, finely chopped
- 8 ounces sliced mushrooms
- 3/4 cup shredded cheddar cheese
- 8 eggs
- 2/3 cup whole milk
- 1 T finely chopped thyme or oregano or both
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
Preheat oven to 375 degrees F. Spray muffin tin with olive oil and line with cupcake papers.
In a medium saute pan, heat olive oil and add mushrooms & shallots. Season with salt and pepper and sauté 3 or 4 minutes (until mushrooms are soft). Remove from heat, drain excess liquid and set aside to cool. Now sauté zucchini for 3-4 minutes and add to reserved vegetables.
In a large bowl, whisk together eggs, milk, cheddar cheese, and thyme and/or oregano. Lightly season with salt & pepper.
Divide sautéed vegetables evenly among muffin tin cups. Top each cup with equal amounts of egg mixture. Bake about 20 minutes or until golden brown and just set.
Gently remove frittatas from pan with a knife or small spatula. Serve immediately or cool and store in refrigerator for up to 4 days.
Simply reheat in microwave for about 1 minute and serve with toast.