These mini frittatas are great for breakfast. You can easily store them in the fridge or freezer and then heat them up as you need. They are also great for kids’ lunchboxes or lunch with extra salad or vegetables. They are full of protein, good fats and the perfect amount of cheese that your kids are sure to enjoy.
Mini Fritatta
Ingredients
- 200 grams zucchini grated
- 8 eggs
- 3/4 cup (130 grams) of ricotta cheese
- 1/2 cup milk
- 1/2 cup parmesan grated
- one small handful of herbs finely chopped ( I used parsley and dill)
- A pinch of salt
- 12 cherry tomatoes halved
Instructions
- Preheat your oven to 180 degrees.
- Place your grated zucchini in a strainer/colander and press down firmly to remove excess fluid. We don’t want our mini frittatas to be too wet but we definitely want extra vegetables.
- In a large bowl whisk all of the eggs. Add the ricotta, milk and parmesan, followed by the herbs and a pinch of salt. Finally add in the zucchini and stir to combine.
- Pour the mixture into your lightly greased or lined 12 cup muffin tray and distribute the mixture evenly. Top with cherry tomatoes and bake for 20 minutes.
Tried this recipe?Let us know how it was!
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