Zucchini & Mint Frittatas

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    386

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 Mar 20, 2019

Ingredients

  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    280g
  • Garlic clove icon
    Garlic clove
    12g
  • Plum tomatoes icon
    Plum tomatoes
    500g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Zucchini icon
    Zucchini
    375g
  • Egg icon
    Egg
    300g
  • Milk icon
    Milk
    300ml
  • Parmesan cheese icon
    Parmesan cheese
    28g
  • Mint icon
    Mint
    3g
  • Mint icon
    Mint
    as needed

Tools

  • 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. Prep and set aside zucchini: halved lengthways & finely sliced
  2. Pre-heat - 190°C
  3. Coat a clean muffin pan
  4. Get a clean saucepan
  5. Heat olive oil
  6. Add finely chopped onion
  7. Fry until softened - 5 min
  8. Add garlic clove
  9. Add plum tomatoes
  10. Season with salt & pepper
  11. Simmer until soft - 5 min
  12. Transfer content of saucepan to food processor bowl
  13. Purée until smooth
  14. Pour sauce into medium bowl
  15. Keep warm
  16. Get saucepan
  17. Heat olive oil
  18. Add finely chopped onion
  19. Fry until softened
  20. Add prepared zucchini
  21. Stir
  22. Cook until softened - approx 4 min
  23. Get a clean medium bowl
  24. Add egg
  25. Add milk
  26. Add grated parmesan cheese
  27. Add mint
  28. Transfer content of saucepan to egg mixture
  29. Stir
  30. Season well
  31. Transfer egg mixture to muffin pan
  32. Bake until set - 15 min, 190°C
  33. Let cool - approx 2 min
  34. Turn out content of muffin pan onto serving plate
  35. Transfer sauce to serving plate
  36. Garnish with mint
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