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Tasty Thursday – Mini Frittatas

Happy Tasty Thursday!

One of my birthday presents from the hubby-to-be was a great cookbook called Dishing Up Vermont. It is full of healthy and delicious recipes from local farms and restaurants in Vermont. This gift was a wonderful keepsake to help us remember our time here and it’s full of yummy new things to try in the kitchen!

My first attempt – mini frittatas for last night’s wine club! These were absolutely delicious, pretty healthy, and heated up really well for breakfast this morning! YUM!

Mini Frittatas from Does’ Leap Farm, VT

Ingredients

1 3/4 cup grated zucchini

salt

2 eggs

1/4 cup whole wheat flour

4 oz. grated cheddar cheese

2 garlic cloves. peeled and crushed

1/8 tsp. salt

1/8 tsp. freshly ground black pepper

1/4 cup fresh goat cheese

small diced tomato

small bunch of fresh basil leaves

Directions

1. Preheat over to 400’F, lightly oil and flour a mini muffin tin

2. Grate zucchini over a colander and sprinkle lightly with salt. Place colander in a  bowl and set aside for 15 minutes. Place salted zucchini between layers of paper towels to dry.

3. Whisk the eggs in a medium bowl. Add zucchini, flour, cheddar cheese, garlic, salt and pepper. Mix well. Spoon mixture into each muffin cup, just even with the rim. Top with a small dollop of goat cheese. Bake in the oven until the edges are crisp and brown and the frittatas are set, about 12-15 minutes.

4. Carefully remove from the oven and top with tomatoes and basil.

 

Image courtesy of Christine Avanti

 

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