Charming for brunch, delicious served at any temperature and perfect for a grab-and-go breakfast or packed lunch, these mini frittatas filled with zucchini, parmesan and provolone are the easiest protein-packed two-biters around.

Ingredients:

  • 1 tbsp olive oil
  • 1½ cups chopped zucchini
  • 1 large garlic clove, minced
  • 8 large eggs
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¾ cup freshly grated Parmesan cheese
  • ¾ cup shredded provolone cheese
  • 2 tbsp thinly sliced fresh basil
  • ½ cup flour
  • ½ tsp baking powder

Directions
 

  1. Preheat oven to 350ºF. Coat a 12-cup muffin tin with non-stick cooking spray.
  2. In a medium skillet, heat olive oil over medium-high heat. Add zucchini and cook 4 minutes, until lightly golden. Add minced garlic, cooking 30-60 seconds, until fragrant. Remove from heat and set aside to cool slightly.
  3. In a large bowl, lightly whisk eggs, salt and pepper. Stir in Parmesan, provolone, basil and cooked zucchini. Gently fold in flour and baking
  4. powder just until flour disappears. Divide mixture evenly among prepared muffin cups. Bake 18-20 minutes, until frittatas feel firm to the touch and appear slightly golden. Remove from oven and allow to sit 5 minutes before removing from tin.
     

Makes 12 mini frittatas