Breakfast

Italian Zucchini Mini Frittatas is for Breakfast.

Italian Zucchini Mini Frittatas takes 20 minutes to prepare.

Italian Zucchini Mini Frittatas takes 15 minutes to cook.

Italian Zucchini Mini Frittatas makes 6 servings.

The ingredients for Italian Zucchini Mini Frittatas are:

1 cup coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 cup chopped fresh mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
4 Eggland's Best eggs (large), beaten
5 tablespoons chopped ripe olives, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 small onion, thinly sliced
1/2 cup diced grape tomatoes
1/2 cup shredded Monterey Jack cheese
English muffins, split and toasted, optional

Here is how you make Italian Zucchini Mini Frittatas:

In a large nonstick skillet, saute squash and mushrooms in butter until tender. Season with salt and pepper; set aside.In a bowl, whisk the flour and eggs until smooth. Stir in reserved vegetables and 1/4 cup olives.Coat 12 muffin cups with cooking spray; fill half full with egg mixture. Bake at 450℉ for 6-8 minutes or until set.Combine the Parmesan cheese, basil and garlic salt; sprinkle over egg mixture.Combine the onion, tomatoes and remaining olives; spoon over the top.Sprinkle with Monterey Jack cheese and bake for 5 minutes or until cheese is melted.Serve on English muffins if desired.Serving Size: 6 servings

The nutritional information for Italian Zucchini Mini Frittatas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 179.0

• Total Fat: 11.3 g
• Cholesterol: 135.9 mg
• Sodium: 530.7 mg
• Total Carbs: 12.1 g
• Dietary Fiber: 1.6 g
• Protein: 8.5 g