Individual Zucchini, Pepper, and Fontina Frittata

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??


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.


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.


Individual Zucchini, Pepper, and Fontina Frittata

adapted from Cooking Light


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


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.