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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.

Mushroom Zucchini Mini Frittatas

Mushroom Zucchini Mini Frittatas are the perfect breakfast when you only have 5 minutes before rushing out the door. These are baked in a muffin pan and come out as individual servings.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes


Yield: 12
  • 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


Step 1

Preheat oven to 375 degrees F. Spray muffin tin with olive oil and line with cupcake papers.

Step 2

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.

Step 3

In a large bowl, whisk together eggs, milk, cheddar cheese, and thyme and/or oregano. Lightly season with salt & pepper.

Step 4

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. 

Step 5

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.

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