Description

These Easy Zucchini Egg Frittata Muffins are a nutritious and delicious breakfast or snack option, combining fresh zucchini, spinach, eggs, and cheddar cheese baked into convenient muffin-sized portions. Perfect for meal prep, baby-led weaning, or a quick protein-packed bite, these muffins are simple to make and customizable with gluten-free flour if needed.

Ingredients

Scale

Vegetables

1 cup grated zucchini, squeezed of excess moisture
3 frozen spinach nuggets, thawed or about 1/4 cup finely chopped cooked spinach

Wet Ingredients

3 medium eggs
2 teaspoons olive oil

Dry Ingredients

1 tablespoon whole-wheat flour or gluten-free flour if necessary
1/2 teaspoon onion powder
1/4 teaspoon salt

Dairy

1/2 cup grated cheddar cheese

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Instructions

Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare it for baking the frittata muffins.
Sauté the vegetables: Heat 2 teaspoons of olive oil in a frying pan over medium heat. Add the grated zucchini and thawed spinach, then fry lightly for 3-4 minutes until the vegetables are soft and any excess moisture is cooked off.
Mix the batter: In a large bowl, whisk together the 3 medium eggs, 1/2 cup grated cheddar cheese, 1 tablespoon flour, 1/2 teaspoon onion powder, and 1/4 teaspoon salt. Add the cooked zucchini and spinach to the egg mixture and stir until well combined.
Fill muffin cups: Divide the egg and vegetable mixture evenly between 10 to 12 silicone baking cups or a greased regular muffin tin. This will form individual frittata muffins.
Bake the muffins: Place the muffin cups on a baking tray and bake in the preheated oven for 15-20 minutes, or until the muffins are firm to the touch and fully set.
Cool and serve: Remove the frittata muffins from the oven and allow them to cool slightly before serving. Enjoy warm, or store them in the refrigerator for later use.

Notes

You can use regular or heart-shaped silicone muffin pans for easy removal of the frittatas or grease a standard muffin tin well.
Frozen spinach nuggets are convenient as they are pre-chopped and can be squeezed to remove excess moisture; alternatively, use 1/4 cup cooked chopped spinach.
For baby-led weaning, consider omitting the salt to reduce sodium intake for children under one year old.
These frittata muffins can be customized with gluten-free flour if necessary to accommodate dietary needs.

Nutrition

Serving Size: 1 muffin
Calories: 90
Sugar: 1 g
Sodium: 140 mg
Fat: 6 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 140 mg