Best Zucchini Fresh Herb Mini Frittatas Recipes

ZUCCHINI FRITTATA

Zucchini Frittata image

When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

3 large eggs
1/4 teaspoon salt
1 teaspoon canola oil
1/2 cup chopped onion
1 cup coarsely shredded zucchini
1/2 cup shredded Swiss cheese
Coarsely ground pepper, optional

Steps:

Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.

Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

FAMILY-STYLE GREEK ZUCCHINI-AND-HERB FRITTATA

Family-Style Greek Zucchini-and-Herb Frittata image

Provided by Geoffrey Zakarian

Categories main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 zucchini, halved lengthwise and sliced into 1/4-inch half rounds (about 2 cups)
1 yellow squash, halved lengthwise and sliced into 1/4-inch half rounds (about 2 cups)
1 garlic clove, sliced
Kosher salt and freshly cracked black pepper
1 cup canned or jarred slow roasted tomatoes, drained
12 large eggs, beaten
6 ounces feta cheese, crumbled
1/2 cup dill, picked
1/2 cup parsley, chopped

Steps:

Preheat oven to 300 degrees F.
Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes.
When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.
Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.
Garnish the frittata with the feta cheese, dill and parsley.

MINI ZUCCHINI FRITTATAS

Mini Zucchini Frittatas image

Another great finger food. Serve with pre-dinner drinks or for a coctail party. Even the children will enjoy these ones. Another great idea from the Women's Weekly kitchen

Provided by Jubes

Categories Australian

Time 50m

Yield 24 serving(s)

Number Of Ingredients 7

Ingredients

8 eggs
1 cup sour cream
1/4 cup chives, chopped finely
1 large yellow zucchini, grated coarsely (150g)
1 large green zucchini, grated coarsely (150g)
1/3 cup parmesan cheese, finely grated (25g)
2 tablespoons fresh chives, chopped for garnish

Steps:

Preheat oven to 180°C Grease 4 x 12 hole mini-muffin pans. You can make these in batches if you do not have pans to make 48 muffins.
Whisk eggs with 2/3 of the sour cream. Stir in the chives, zucchinis and cheese.
Spoon into mini-muffin tins and bake for 15 minutes. Cool on a wire rack.
Top the mini-frittatas with the remaining 1/3 cheese and sprinkle over the extra chives.
Serve at room temperature.

Nutrition Facts : Calories 55.5, Fat 4.1, SaturatedFat 2, Cholesterol 75.9, Sodium 52.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.6, Protein 3.3