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Individual Zucchini, Pepper, and Fontina Frittata

Breakfast and Brunch, Eggs, Main Dish, Quick Meals, Vegetarian | 9 comments

A few weeks ago I bought zucchini for something, only when the time came to make dinner I couldn’t remember what that something was. I hadn’t written my menu down that week, and I hadn’t posted it on This Week For Dinner either. What to do??

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Our dinner ended up sort of random, but I really enjoyed it. I used arugula from the garden to make a small salad inspired by this recipe. Instead of red onion, I grated some carrot, and because I was in a rush, I cut the chicken into strips before cooking it (to cut off some cooking time). Then I decided I wanted to turn the chicken strips into chunks so they would be like little breaded chicken croutons on top of the salad.

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I ended up making some individual frittatas with the random zucchini. I did a quick search so I could find one that had the most ingredients I had on hand and then adapted from there. These were really tasty and great reheated for breakfast the next morning. I’ve since made them a second time using this Mini Scone Pan, which is actually quite usefull for things besides mini scones (brownies, frittata, and who knows what else). Once cooled completely, these freeze fairly well too.

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Individual Zucchini, Pepper, and Fontina Frittata

adapted from Cooking Light

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Ingredients:

2 tablespoons olive oil
1 red onion, chopped
1 large red bell pepper, chopped
1 1/4 cup zucchini
1 garlic clove, minced, chopped
8 large eggs
1/3 cup milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
1 cup fontina cheese, diced or grated

Directions:

Grease 16 standard sized muffin tins, set aside. Preheat oven to 375 degrees F.

Heat oil in a 10-inch, oven-safe skillet or sauté pan. Add onion and pepper; sauté over medium heat 5 minutes, stirring frequently. Add zucchini and sauté 1 minute, stirring several times. Add garlic, and sauté 1 additional minute. Remove vegetable mixture from heat, and transfer to a plate to cool briefly.

Combine eggs, milk, salt, pepper, basil, parsley in a large bowl, stirring with a whisk until well mixed; set aside. Add vegetables to egg mixture in bowl, stir, and carefully pour entire mixture into heated skillet. Stir in cheese.

Divide among muffin tins, I got about 16 individual frittatas from this recipe. Bake at 375 degrees for 10-15 minutes, or until cooked through.

Remove frittata from oven, cool on a wire rack for 5 minutes, and shake pan rapidly back and forth to loosen. Cool a few more minutes, then carefully put a plate over the frittata and invert it onto the plate. Invert it again onto another plate so the frittata is right side up.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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9
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Naomi - May 17, 2010 @ 9:17 pm

    This look amazing. I love how you made them individual. What a good idea, especially for a Sunday brunch with guests.. ..I'm thinking Father's Day brunch!

    [Reply]

  • 2
    Maria - May 17, 2010 @ 9:21 pm

    I love individual anything. These look great and I love all of the veggies:)

    [Reply]

  • 3
    Lyndsey - May 17, 2010 @ 10:34 pm

    They look just they way I like them. I too love individual servings like that! Yummy!

    [Reply]

  • 4
    Lindsay - May 18, 2010 @ 2:52 am

    That looks amazing!!! I am going to have to try those.

    [Reply]

  • 5
    Cherine - May 18, 2010 @ 6:40 am

    Those look wonderful and very cute!!

    [Reply]

  • 6
    Tasty Eats At Home - May 18, 2010 @ 1:25 pm

    I've made frittatas in muffin tins before – but should do so more often! I love your veggie version – yum.

    [Reply]

  • 7
    5 o'clock crows - May 18, 2010 @ 2:41 pm

    What a great idea, and what perfect timing for me! I have some zucchini knocking around the fridge that desperately needs to be used, but I've been at a loss for what to do with it. Voila : problem solved! :)

    [Reply]

  • 8
    tickledred - May 18, 2010 @ 2:56 pm

    I always cook at random :) Your frittatas are amazing!! I would put away the whole pan.

    [Reply]

  • 9
    Joy the Baker - May 18, 2010 @ 6:07 pm

    gorgeous! i just love eggs for dinner.

    [Reply]

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