Description
These Easy Zucchini Egg Frittata Muffins are a delicious and nutritious way to enjoy a protein-packed breakfast or snack. Featuring grated zucchini, spinach, cheddar cheese, and eggs, these muffins are baked to perfection for a light, fluffy texture. Perfect for meal prep, they can be served warm or stored in the fridge for later enjoyment. Using simple ingredients and a quick cooking process, this recipe is ideal for a wholesome start to your day or a healthy on-the-go option.
Ingredients
Scale
Vegetables
- 1 cup grated zucchini, squeezed of excess moisture
- 3 frozen spinach nuggets, thawed or about 1/4 cup finely chopped cooked spinach
Egg Mixture
- 3 medium eggs
- 1 tablespoon whole-wheat flour or gluten-free flour if necessary
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Other
- 2 teaspoons olive oil
- 1/2 cup grated cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit, ensuring it reaches the right temperature for baking your frittata muffins evenly.
- Sauté Vegetables: Heat 2 teaspoons of olive oil in a frying pan over medium heat. Add the grated zucchini and thawed spinach. Lightly fry for 3 to 4 minutes until the vegetables soften and release their moisture.
- Mix Ingredients: In a large bowl, whisk together the eggs, grated cheddar cheese, whole-wheat or gluten-free flour, onion powder, and salt. Add the cooked vegetables to this mixture and stir well until everything is fully combined.
- Prepare Muffin Cups: Divide the egg and vegetable mixture evenly between 10 to 12 silicone baking cups or a well-greased muffin tin. Silicone cups work great as the muffins pop right out easily after baking.
- Bake Muffins: Place the filled muffin cups or tin in the oven and bake for 15 to 20 minutes. Bake until the eggs are firm to the touch and the muffins are cooked through.
- Cool and Serve: Remove the frittata muffins from the oven, allow them to cool slightly, then serve warm. You can also refrigerate leftovers for a convenient and healthy snack or breakfast option later.
Notes
- A heart-shaped silicone muffin pan works wonderfully for these muffins, but regular silicone baking cups or a greased muffin tin are excellent alternatives.
- Frozen spinach that’s been squeezed of excess moisture is convenient and saves prep time. If using frozen blocks of spinach, defrost and chop finely to measure the required amount.
- To reduce sodium intake for babies under one year, omit the salt in the recipe. For older children and adults, including the salt enhances the flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1.5g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
