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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


1 3/4 cup grated zucchini


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


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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