ITALIAN ZUCCHINI MINI FRITTATAS

Italian Zucchini Mini Frittatas image

These adorable mini frittatas bake in under 15 minutes, so they're great for special events or fast breakfasts on the run. -Taste of Home Cooking School

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

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Ingredients

1 cup coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 cup chopped fresh mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
4 eggs, beaten
5 tablespoons chopped ripe olives, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 small onion, thinly sliced
1/2 cup diced grape tomatoes
1/2 cup shredded Monterey Jack cheese
English muffins, split and toasted, optional

Steps:

In a large nonstick skillet, saute squash and mushrooms in butter until tender. Season with salt and pepper; set aside., In a bowl, whisk the flour and eggs until smooth. Stir in reserved vegetables and 1/4 cup olives. Coat 12 muffin cups with cooking spray; fill half full with egg mixture. Bake at 450° for 6-8 minutes or until set., Combine the Parmesan cheese, basil and garlic salt; sprinkle over egg mixture. Combine the onion, tomatoes and remaining olives; spoon over the top. Sprinkle with Monterey Jack cheese. Bake for 5 minutes or until cheese is melted. Serve on English muffins if desired.

Nutrition Facts : Calories 94 calories, Fat 6g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 290mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.