Thursday, February 15, 2018

Zuccini, Tomato & Basil Frittata Muffins

I had the pleasure of spending the weekend in Inverloch, a lovely little coastal town, south east of Melbourne, Australia.

My Bestie moved there permanently last year and I miss her like crazy.

One of my other beautiful clients, Nola, moved nearby & we stopped in for a cuppa & a catch-up on the way home.

Look at what she gifted me!
Zuccuni, apple cucumbers, cherry tomatoes & a great big bunch of herbs, parsley, basil, lemon verbena & thai basil - all home grown!!

So naturally I got busy.

This frittata is easy, healthy & delicious; you can just use any veggies you have in the fridge, I often use broccoli, capsicum and mushrooms as well.

I made a dozen muffins so used a few eggs but adapt to the size of your pan.

They also make a great lunchbox addition.


1 Zuccini, washed & sliced
2 handfuls of cherry tomatoes, halved
10 eggs
1 cup grated parmesan 
2 cups ricotta
2 handfuls of spinach/rocket
handful of basil, chopped
Salt & pepper to taste


Preheat oven to 180C/350F
Line muffin tray with baking paper squares

Precook zucchini slices & tomatoes in a pan and set aside

In a large bowl, whisk eggs, parmesan & 2/3 of the ricotta until smooth. 
Season with salt & pepper and stir in rocket & basil

Spoon zucchini & tomato mixture into muffin tray, ladle the egg mixture in and dot with the remaining ricotta.

Bake for 20 minutes or until firm & golden brown.

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