Zucchini Frittata Muffins

Name: Zucchini Frittata Muffins
Total time: 1800 s
Yield: 9 muffins
Ingredients: 4 eggs; 1 large zucchini; 3 tablespoons milk (about 45 ml); Salt and pepper; 1/4 cup grated Parmesan cheese (about 30 grams); 1 garlic clove

Michelle🍁🌻 @fioccodisale

La Spezia

Here’s a quick and tasty dinner saver. All you need are eggs, zucchini, and a little Parmesan for an easy, practical meal. Try serving them with some deli meats and cheeses.

Michelle🍁🌻 @fioccodisale

La Spezia

Here’s a quick and tasty dinner saver. All you need are eggs, zucchini, and a little Parmesan for an easy, practical meal. Try serving them with some deli meats and cheeses.

Saved

Ingredients

30 minutes

9 muffins

4eggs
1large zucchini
3 tablespoonsmilk (about 45 ml)
Salt and pepper
1/4 cupgrated Parmesan cheese (about 30 grams)
1garlic clove

Saved

Steps

30 minutes

1

Wash, dry, and dice the zucchini into small cubes.
2

Cook the zucchini in a skillet with a drizzle of oil and a crushed garlic clove. Season with salt and pepper, then cover with a lid.
3

In a mixing bowl, beat the eggs with the milk, a pinch of salt, a grind of pepper, and the Parmesan cheese.
4

When the zucchini is cooked but still crisp, add it to the bowl with the beaten eggs and mix everything together.
5

Use paper muffin liners or grease a muffin tin, pour in the mixture, and bake in a preheated oven at 350°F (180°C) for about 15–20 minutes.