Individual Veggie Frittatas

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Ingredients

Serves
8
-
+
Conversion
Metric
Imperial
1 tbsp (30 mL) olive oil
1 zucchini, finely chopped (about 1 cup/250 mL)
1 small red pepper, finely chopped (about 1 cup/250 mL)
1/2 onion, chopped
1 clove garlic, divided
1/2 tsp salt, divided
8 eggs
1/3 cup (75 mL) milk
2 tsp Dijon Mustard
1 tsp pepper
1/4 tsp pepper
1/3 cup finely crumbled goat cheese
8 cherry tomatoes, halved
Nutritional Facts
Amount Per Serving
125 Calories
Protein
8g
Fat
8g
Carbohydrates
5g
Sugars
3g

Directions

Heat oil in large skillet set over medium heat; cook zucchini, red pepper, onion, garlic and half of the salt for about 5 minutes or until vegetables are softened. Let cool to room temperature.

Preheat oven to 375°F (190°C). Grease eight 1/2-cup (125 mL) ramekins. Whisk together eggs, milk, mustard, thyme, remaining salt and pepper until blended; fold in zucchini mixture and divide evenly among ramekins.

Sprinkle with goat cheese and top with halved cherry tomatoes. Bake for 22 to 25 minutes or until eggs are set. Serve warm or at room temperature.

Tips

  • Substitute feta for goat cheese if desired.
  • Substitute basil for thyme if desired.
  • Serve with a mixed green salad for brunch or lunch.