Zucchini & Tomato Frittata Muffins ___

Zucchini & Tomato Frittata Muffins


For the Muffins:

  • 6 large eggs
  • 0.25 cup extra virgin olive oil
  • 1 medium zucchini, cut into a 1/4 inch dice
  • 1 cup cherry tomatoes, cut into a 1/4 inch dice
  • 0.5 cup grated Parmigiano Reggiano cheese
  • 3 ounces Scamorza or Fontina cheese, cut into a 1/4 inch dice
  • 0.25 cup plain breadcrumbs
  • 0.5 cup packed mint leaves, minced
  • 2 tablespoons all purpose flour
  • 0.25 teaspoon baking powder


Preheat your oven to 400 degrees. Oil a nonstick muffin pan. Set aside

In a mixing bowl, whisk together the eggs and oil. Add in the remaining ingredients and mix with a spoon until smooth.

Fill each cavity of the muffin pan, leaving about 1/4 inch of space in each cavity.

Bake for 20-30 minutes, or until the edges begin to turn golden brown and the centers are set.