Easy-Peasy Zucchini and Tomato Frittata Cups
16MINI frittatas or 12 muffin-sized frittatas
16MINI frittatas or 12 muffin-sized frittatas
  • 12large organic eggs
  • 1/2cup brown rice
  • 1tsp Italian seasoning
  • 1tsp garlic powder
  • 1cup grape tomatoes, halved
  • 1/2cup grated zucchini
  • 1cup chopped fresh spinach
  • 1/2cup crumbled feta cheese or nondairy soft cheese
  1. Preheat oven to 350 F. Grease 12 regular muffin cups or 16 mini muffin cups with coconut oil or line with paper muffin liners.
  2. In large bowl, whisk together eggs, brown rice milk, Italian seasoning, and garlic powder. Stir in grape tomatoes, grated zucchini, spinach, and feta or nondairy cheese.
  3. Fill muffin cups about 3/4 full and place in preheated oven. Bake for 15 to 20 minutes (if making muffin-sized frittatas) or 10 to 12 minutes (if making mini frittatas), until frittatas have risen and are golden on top. Store in fridge for up to 5 days or in freezer for up to 3 months.
Recipe Notes

Per mini frittata cup: 97 calories; 6 g protein; 6 g total fat (2 g sat. fat); 2 g total carbohydrates (2 g sugars, 0 g fiber); 112 mg sodium