Baked Zucchini Frittata

This Baked Zucchini Frittata recipe is a very versatile dish that you can have at any time of the day. It’s a nutritious and filling breakfast. It’s a kid friendly recipe, so it’s great to pack in a school kids’ lunch box. It’s a lovely dish to bring for morning or afternoon tea. And paired with salad, it’s great to have for dinner too. This recipe freezes well, so I like to make the recipe in muffin cups. I freeze most of it, and take a few individual portions out as needed. This method makes breakfast preparation so easy. All I do is get however many I need from the freezer, pop them in the microwave, and breakfast is done. For the kids, I put frozen zucchini frittatas in their lunch boxes and it’s thawed out by lunchtime.

Baked Zucchini Frittata Ingredients

• 5 eggs
• 2 zucchinis
• 1 carrot
• 1 cup self raising flour*
• 1.5 cups shredded cheese
• 1 onion, chopped
• 200g. bacon, diced
• salt & pepper

* If you don’t have self-raising flour, an alternative is 1 cup plain white flour plus 1 tsp. baking powder.

Baked Zucchini Frittata Method

1. Beat the eggs.
2. Grate zucchinis and carrots (or mince in a food processor). Add the veggies to the eggs.
3. Add flour, cheese, salt & pepper to egg mixture.
4. Saute onions and bacon until the onions are soft and bacon cooked through. Add this to the egg mixture.
5. Pour the mixture into 18 muffin cups.
6. Bake at 180 degrees for 25 minutes or until the egg has set.

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Baked Zucchini Frittata

Ingredients

• 5 eggs
• 2 zucchinis
• 1 carrot
• 1 cup self raising flour
• 1.5 cups shredded cheese
• 1 onion, chopped
• 200g. bacon, diced
• salt & pepper

Instructions

1. Beat the eggs.
2. Grate zucchinis and carrots (or mince in a food processor). Add the veggies to the eggs.
3. Add flour, cheese, salt & pepper to egg mixture.
4. Sauté onions and bacon until the onions are soft and bacon cooked through. Add this to the egg mixture.
5. Pour the mixture into 18 muffin cups.
6. Bake at 180 degrees for 25 minutes.

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