Breakfast

zucchini and cheddar frittatas is for Breakfast.

zucchini and cheddar frittatas takes 15 minutes to prepare.

zucchini and cheddar frittatas takes 20 minutes to cook.

zucchini and cheddar frittatas makes 12 servings.

The ingredients for zucchini and cheddar frittatas are:

Nonstick vegetable oil cooking spray

2 tblsp. olive oil

1 & 1/2 medium zucchini, shredded on the large holes of a box grater

2 shallots, peeled, thinly sliced

3/4 tsp. salt

pepper

7 large eggs

2/3 cup half and half

1/2 cup shredded white or favorite cheddar cheese

1/2 teaspoon thyme

Here is how you make zucchini and cheddar frittatas:

Preheat the oven to 375 degrees. Generously spray 12 cups of a muffin tin the nonstick spray. In a medium saute pan, heat the oil over medium-high heat until just shimmering. Add the zucchini and shallots and saute for 3 to 4 minutes or until wilted and soft. Pour off of drain any excess moisture. Season with 1/4 teaspoon of the salt and about 1/8 teaspoon pepper. In a large bowl, whisk together the eggs, half and half, cheese, thyme and remaining 1/2 teaspoon of salt. Season with a few grinds of pepper. Divide the zucchini mixture among the muffin cups (about 1 heaping tablespoon per muffin cup.) Evenly divide the egg mixture among the cups. Bake for about 20 minutes, or until puffy, and just set.Remove from the oven, run a knife around the outside of each frittata and remove. Serve immediately or cool completely and store in the refrigerator overnight.Number of Servings: 12Recipe submitted by SparkPeople user ESCTOTHELK.

The nutritional information for zucchini and cheddar frittatas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 114.5

• Total Fat: 8.4 g
• Cholesterol: 133.4 mg
• Sodium: 73.2 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 1.1 g
• Protein: 5.7 g