Zucchini and Mint Frittatas

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

These mini frittatas would make a lovely addition to a lunch buffet, or pop one into your lunchbox as a snach. Delicious hot or cold.

recipe updated Jun 8, 2020


  • Zucchini icon
    375g (about 2)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Onion icon
    2 (280g)
  • Garlic clove icon
    Garlic clove
  • Plum tomato icon
    Plum tomato
    500g (about 10)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Egg icon
    6 (300g)
  • Milk icon
    300ml (300ml)
  • Parmesan cheese icon
    Parmesan cheese
    3 tbsp (28g)
  • Mint icon
    2 tbsp (3g)
  • Mint icon
    as needed


  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Medium bowl
  • kCook icon Food processor bowl
  • kCook icon Muffin pan - 12-hole
  • kCook icon Serving plate
  • kCook icon Medium bowl
  • kCook icon Saucepan

Step preview

  1. Pre-heat oven - 190°C
  2. Coat a clean muffin pan
  3. Heat olive oil to a clean saucepan
  4. Add onion to the saucepan
  5. Fry until softened - 5 min
  6. Add garlic clove and plum tomato to the saucepan
  7. Season with salt & pepper
  8. Simmer until soft - 5 min
  9. Transfer content of saucepan to food processor bowl
  10. Purée until smooth
  11. Pour sauce into medium bowl
  12. Keep warm
  13. Heat olive oil to the saucepan
  14. Add onion to the saucepan
  15. Fry until softened
  16. Add zucchini to the saucepan
  17. Stir
  18. Cook until softened - approx 4 min
  19. Add egg, milk, parmesan cheese and mint to a clean medium bowl
  20. Transfer content of saucepan to egg mixture
  21. Stir
  22. Season well
  23. Transfer egg mixture to muffin pan
  24. Bake until set - 15 min, 190°C
  25. Let cool - approx 2 min
  26. Turn out content of muffin pan onto serving plate
  27. Transfer sauce to serving plate
  28. Garnish with mint
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