Zucchini Scallion Frittata Cups

Zucchini Scallion Frittata Cups

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
SinfulSugar
Recipe by  SinfulSugar

“Portion-controlled, protein-packed portable meals for on-the-go lifestyles. These freeze well, so I can grab a few for lunch when I'm short on time.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
  2. Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
  3. Bake in preheated oven until set in the middle, 30 to 35 minutes.

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Reviews (4)

Rate This Recipe
SunnyDaysNora
2

SunnyDaysNora

Awesome! What a great way to use up the shredded zucchini in my freezer from the Summer's bounty! My family are not huge zucchini lovers in general, but this is one of those recipes where you get the nutrients from the zucchini without really even noticing it's in the dish- which is great. Flavorful and wonderful texture. I served as a side dish for dinner, but I can definitely see how it would be easy to make these work for breakfast too by playing with the mix-ins a little!

Cindy D
1

Cindy D

Healthy, great flavor, good reheated, great consistency. My big complaint is that they were very hard to get out of the muffin tins and then to clean the pan. On my second attempt, I greased the cups very well and had the same problem. Maybe muffin wrappers are necessary.

Lou
0

Lou

Awesome! Added 1 clove shredded garlic sautéed. Blanched 3 asparagus spears cut on the bias and added to mixture. Finished the last 5 minutes with a small amount of shredded Parmigiano Reggiano.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 45 cal
  • 2%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 1.9 g
  • < 1%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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