Zucchini, man. Our garden is officially going crazy with the stuff this year.
I’m not really sure what I was thinking. Last year, we were barely able to keep up with one plant. This year, I planted even more, and now we have four large monsters, each producing a zucchini at least every other day.
So I’m making all the things – all the zucchini things. This recipe for Zucchini & Fresh Herb Mini Frittatas, of course, being one of them.
Aren’t they so cute and tiny and portable and just goshdarnned edible? I’m not sure I’ve ever called an egg muffin of sorts cute, but there you have it. I’m calling it! They’re cute!
They’re also surprisingly simple, super delicious, and oh-so handy to have in the fridge for easy grab-and-go breakfasts and snack-attack satisfaction. I love whipping up a batch of these bad boys on Sunday to have on hand all week.
The recipe is super flexible … add whichever herbs you like (I’m partial to rosemary and parsley, but thyme is also wonderful). They would also be fabulous with a bit of crumbled feta or even some good ol’ cheddar if you’re dairy-inclined (I am not these days). And my guy would definitely go for a bit of bacon or ham in his. Though he’s actually pretty happy with them as-is.
Okay then! There’s one zucchini down; woo hoo! Now to figure out what to do with the remaining 241 zucchinis I’m going to be facing.
(Fair warning: there’s going to be a bunch of zucchini craziness around these parts over the next few weeks. I can’t not!)
products i use for this recipe
Zucchini & Fresh Herb Mini Frittatas
- 2 teaspoons olive oil
- 1 small yellow onion (diced)
- 1 medium garlic clove (minced)
- 1 small zucchini (finely shredded - about 1 cup)
- 2 tablespoons chopped fresh herbs like rosemary (thyme, parsley, basil, or chives (my favorite is a combination of rosemary and parsley))
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 10 large eggs
- Preheat oven to 350 degrees Fahrenheit. Line a standard-size, 12-cup muffin pan with silicone liners.*
- Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook for another minute. Remove from heat and let cool. Once cooled, pour the onions and garlic into a large bowl. Add the zucchini, herbs, salt, and pepper to the bowl and combine. Add the eggs and whisk vigorously until well-blended.
- Divide the mixture between the muffin cups. Bake until set and no longer jiggly, 25-30 minutes.
- Remove from oven and let cool for about 10 minutes, then carefully remove the frittatas from the cups before they are completely cool (they'll be harder to remove and might stick otherwise).
- Frittatas keep refrigerated in an airtight container for 3-4 days. They can also be frozen if desired.