These Easy-Peasy Zucchini and Tomato Frittata Cups can be made in a regular or mini muffin pan. Whether miniature or muffin sized, they’re protein-packed and nourishing to the core. Plus, they’re just as delicious served cool out of a lunchbox as they are warm out of the oven.
Gluten free & vegetarian; includes dairy-free option.
Mind your beeswax
To easily store these frittatas, place them on a plate, cover them with beeswax wrap, and refrigerate. Beeswax works like plastic wrap, only better—it’s not plastic and therefore free of petrochemicals! It softens when you warm it with your hands, making it easy to stretch around a plate or bowl.
- Preheat oven to 350 F. Grease 12 regular muffin cups or 16 mini muffin cups with coconut oil or line with paper muffin liners.
- In large bowl, whisk together eggs, brown rice milk, Italian seasoning, and garlic powder. Stir in grape tomatoes, grated zucchini, spinach, and feta or nondairy cheese.
- Fill muffin cups about 3/4 full and place in preheated oven. Bake for 15 to 20 minutes (if making muffin-sized frittatas) or 10 to 12 minutes (if making mini frittatas), until frittatas have risen and are golden on top. Store in fridge for up to 5 days or in freezer for up to 3 months.
Per mini frittata cup: 97 calories; 6 g protein; 6 g total fat (2 g sat. fat); 2 g total carbohydrates (2 g sugars, 0 g fiber); 112 mg sodium
