Zucchini and goats’ cheese mini frittatas
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12 (makes 12 muffins)
Time to make:
40 mins (Hands-on time: 20 mins, Cooking time: 20 mins)
$0.60 per serve
(at time of publication)
Full ingredients list:
2 teaspoons olive oil
2 medium red onions, thinly sliced
2 medium zucchinis, coarsely grated, squeezed of excess moisture
1/4 cup finely chopped chives
2 egg whites
1/2 cup reduced-fat milk
1/4 cup walnuts, chopped
50g soft goats’ cheese, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Grease a 12–hole (1/3-cup capacity) non-stick muffin pan. Line bases with circles of baking paper.
Step 2Heat olive oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 15 minutes, or until golden and lightly caramelised. Stir in zucchini and half of the chives. Remove from heat.
Step 3Whisk the eggs, egg whites and milk in a large jug. Divide the zucchini mixture among prepared muffin holes. Pour over egg mixture. Scatter over walnuts and cheese. Bake for 20 minutes, or until just set. Leave to cool in the pan for 5 minutes, then turn out onto a wire rack. Serve frittatas sprinkled with the remaining chives.
You can store these muffins in an airtight container in the fridge for up to three days.
For a balanced breakfast, enjoy these protein-rich muffins with a piece of fruit and some yoghurt to gain extra fibre and calcium.
About this recipe
First published: September 2017