Mini breakfast frittatas

It is time for a break from all of the sugar. Let’s talk about breakfast instead. I usually have eggs for breakfast every single day, especially if I’m going to work out. Served with a bulletproof coffee and a couple of rashers of bacon, it is the perfect start to the day. And because mornings are usually crazy with getting kids out the door etc, I prefer to have something that’s ready to go, and that’s why these little frittatas are perfect. They’re full of veggies, protein and calcium, with some good fats thrown in. I make a big batch and stick them in the freezer and defrost a couple when I need to.

I use silicone muffin trays because I have zero time to scrub baked egg off metal ones. I use these ones and you can usually get them for half price.

Ingredients

2 medium zucchini
1½c kale, finely chopped
1/3c pinenuts, toasted
8 sun dried tomatoes, finely chopped
400g can corn kernels (I use Watties, no added salt or sugar), rinsed and drained well
1½c grated tasty cheese
8 eggs
salt and pepper
60g crumbly feta, optional

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Method

Preheat your oven to 200°C. There’s no need to grease silicone muffin tins, but if you’re using metal ones you’ll need to grease them well.
In a bowl or jug, whisk the eggs and season well, set aside.
Grate the zucchini directly onto a tea towel, then twist it up and squeeze out as much of the liquid as you can. Tip into a large bowl.
Add the rest of the ingredients, except for the feta, then pour the eggs over and gently mix until everything is combined.
Spoon the mixture into the muffin tins, filling each one about halfway. If you’re using the feta, crumble a little bit on top of each one.

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Bake for about 20 minutes, until the frittatas are a light golden brown and not jiggly.
Cool completely.

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I lay mine on an oven tray lined with baking paper and freeze them. Once they are frozen I transfer them to a large ziplock bag or icecream container.
They will keep frozen for up to one month.

Notes

  • Recipe makes approximately 24 frittatas.
  • You can swap out the kale for spinach if you prefer.
  • I’m also quite partial to adding a couple of bits of roasted kumara to the plate if I have any left over from dinner.

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