Photo: Erik Putz
Simple and delicious, this healthy and wholesome frittata is perfect as a snack or meal.
6 large egg
1/4 tsp salt
1/8 tsp black pepper
2 cups zucchini, coarsely grated
1 tbsp mint, chopped
1 tsp garlic, finely chopped
1/2 cup feta, crumbled
Preheat oven to 350F. Generously grease 8 wells of a non-stick muffin pan with oil (or use silicone liners).
Combine zucchini, mint and garlic. Add crumbled feta cheese.
Beat eggs, cream, salt and pepper together until uniform. Add vegetables. Divide between prepared wells of muffin pan.
Bake for 15 min or until eggs are set on the sides. Turn broiler to high and broil for 2 min, or until set and lightly golden.
Calories 97, Protein 6g, Carbohydrates 2g, Fat 7g, Sodium 227mg.
Frittata should be sent to school chilled, with an ice pack to keep it cold, or heated up in the morning and stored in a Thermos.
Originally published in the Today's Parent September 2014 issue. Photo by Erik Putz.