Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield: 12 servings
- 7 large eggs
- 1 - 2 zucchini, shredded on large holes of box grater (about 2 cups total)
- 1 shallot, small chop
- 2/3 C milk (at least 2 %)
- 1/2 C shredded cheddar cheese
- 2 T fresh chopped dill
- olive oil
- sea salt & freshly ground black pepper
- pie shell (optional)
Preheat oven to 375 degrees F. Spray muffin tin with olive oil.
In a medium saute pan, heat olive oil and add zucchini & shallots. Season with salt and pepper and saute 3 or 4 minutes (until zucchini is soft). Remove from heat and set aside to cool.
In a large bowl, whisk together eggs, milk, cheddar cheese, and dill. Lightly season with salt & pepper.
Divide sautéed zucchini 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.
Pour into a pie shell and bake 30 minutes.
Gently remove frittatas from pan with a knife or small spatula. Serve immediately or cool and store in refrigerator for up to 4 days.
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Inspired by Debra Ponzek’s The Family Kitchen.
Short Cut: Make ahead of time and store in refrigerator for up to 4 days. Reheat in microwave for 1 minute.
Think Out of the Ice Box: Try using spinach or last night leftover grilled veggies chopped up into small pieces. If you don’t have cheddar, then try mozzarella (you can even shred up some pieces of string cheese in a pinch).