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🍳 Mini Cheese Frittatas

216 kcal · 30 min · 4 servings

Ingredients

• 1 tsp olive oil
• 6-8 eggs
• 50 g Parmesan (1 piece; 30% fat in dry matter)
• 200 g small zucchini (1 small zucchini)
• 80 g feta (9% fat)
• 2 tbsp black olives (pitted)
• 30 g dried tomatoes (2 tbsp)
• 50 g baby spinach
• 10 g basil (0.5 bunch)
• salt
• pepper

Instructions

1. 1. Lightly grease the cups of a muffin tin with oil.
2. 2. Crack the eggs into a separate bowl.
3. 3. Grate the Parmesan finely and whisk it into the raw eggs.
4. 4. Wash the zucchini, trim the ends, and cut it into small cubes.
5. 5. Cut the feta cheese into small cubes.
6. 6. Finely chop the olives and the tomatoes.
7. 7. Wash the spinach and basil, shake off excess water, and chop them.
8. 8. Add all prepared ingredients (zucchini, feta, olives, tomatoes, herbs) to the egg mixture.
9. 9. Stir everything well until evenly combined.
10. 10. Season the mixture to taste with salt and pepper.
11. 11. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced or gas mark 3).
12. 12. Divide the egg mixture evenly into the prepared cups of the muffin tin.
13. 13. Bake the frittatas for 25 to 30 minutes in the oven until set.
14. 14. Remove the tin from the oven.
15. 15. Carefully loosen the mini frittatas from the tin.

Nutrition per serving

• kcal: 216
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 3 g