Zucchini Frittatas Recipe

It is fall which means harvest season is in full swing. Our gardens is over flowing with fresh vegetables, beets, carrots, squash, kale and so much more. But, I forgot last spring how much me and my family love zucchini. I host a local farm drop and was hoping to score some of these versatile and healthy vegetables but alas it was not so. But, luck would have it, another person who also orders from the same farmer had a surplus of zucchini and offered some to me. It was like the sky parted and granted my zucchini wish and said, “Go forth and create healthy and delicious recipes to share with the world.” I happily accepted the challenge and off I went on an adventure of zucchini making fun!
I started with a simple frittata recipe. Delicious, Healthy, Simple, ding, ding, ding….. we have a winner! This is prepared quickly and freeze and re-heat nicely. I made them with my son and he ate most of them before I could freeze them for his lunch for the week.


Serving size: 2
Yields: 24
 
Ingredients:
-12 eggs
-1 cup shredded zucchini
- Onion powder
- Sea salt
- ¼ cup water
- ½ tsp baking powder
 
Utensils Needed:
Blender or wire whisk
Cupcake pan
Cupcake liners (I like to use the silicone but you use what works best for you!)
 
Combine: Eggs, onion powder, sea salt and water in blender. You could hand mix with wire whisk if you don’t have or want to use the blender.  Place liners in cupcake pan. Add zucchini to bottom of the liners. Pour Egg mixture to liners. Bake in oven 400f for 20 minutes,  Enjoy! You can freeze them in air tight container or plastic zip bag and reheat in oven or microwave.     
 
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