If I’m able to construct breakfast the night before (all except the actual baking or cooking), it pleases me greatly, as I am not fond of cooking, especially for company, first thing in the morning. These mini frittatas allow advanced prep.
- 6 eggs
- 1 cup diced zucchini
- 1 minced shallot
- 1/2 cup chopped mushrooms
- 1/3 cup shredded parmesan cheese
- 1 Tbsp. ricotta cheese
Preheat the oven to 325 degrees.
Cut the zucchini into planks, then into strips.
Dice the zucchini. Clean and chop the mushrooms.
Mince the shallot. Put the eggs into a large bowl. Get all of your other ingredients together. Saute the shallots, zucchini and mushrooms for a few minutes until they are tender. While you’re doing that, beat the eggs together.
Add the sauteed vegetables to the eggs, along with the parmesan cheese and ricotta cheese. (Throw in a little salt and pepper, too!) Bake in mini muffin plans (use silicone for best results) for approximately 15 minutes or until the egg is no longer runny and the fritattas are lightly browned.
Next time I make these I’m planning to leave out the mushrooms and substitute finely diced red pepper instead. I’ll swap out shredded cheddar in place of the parmesan, and when they’re done, I’ll top with a dollop of salsa.