Mini Fritatta


Published Date: May 24, 2022

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Coming in hot with ALLL the recipes to use up some cucuzza and/or zucchini this week! These are one of our go to favorites in my house! They are packed with veggies, easy, and D-E-LICIOUS!
We like to double the recipe and freeze half for a quick easy breakfast on busy mornings.
You won’t regret adding these to your morning menus ?

XO, MANGIA

Mini Fritatta

0.0 from 0 votes
Course: Pasta, Recipes

Ingredients

  • Topping
  • 3-4 San Marzano or Roma tomatoes, chopped

  • 1/4 c fresh basil, chopped fine

  • Salt and pepper to taste

  • 1-2 Tbl olive oil

  • Mini Frittata
  • 2 medium potatoes, peeled and diced

  • 1/3 c broccoli, chopped

  • 1/2 c cucuzza or zucchini, diced

  • 1 green onion sliced or 1/4 onion, diced

  • 1/4 c frozen peas

  • 1/4 c mushrooms, chopped

  • 1/2 c spinach, chopped

  • 5-6 eggs beaten

  • 1/2 tsp salt and pepper or to taste

  • 1/2 tsp dried basil (or 1/4 cup fresh)

  • Olive oil to coat muffin pan and extra for frying

  • 1/4 lb cooked ground sausage (optional)

  • (Green pepper, cauliflower, and almost any other veggie can also be added)

Directions

  • Toppings
  • Combine all ingredients in a small bowl and stir to combine. Set aside while making frittata allowing basil to infuse.
  • Boil for 5-7 minutes, or until tender.
  • Drain and place in a bowl (optional: reserve some of the liquid to serve with the cucuzza leaves).
  • Drizzle with olive oil and season with salt and pepper to taste.
  • Eat with crusty bread- Don’t skip this part ?
  • Fritatta
  • Preheat oven to 400 degrees.
  • Grease a 12 count muffin pan. Set aside.
  • Place 1-2 Tbl of olive oil in a pan and heat over medium high heat. Once the pan is hot add potatoes and cook covered for 5 minutes, stirring occasionally.
  • Add 1 Tbl of olive oil and broccoli, cucuzza/zucchini and onions. Season lightly with salt and pepper.
  • Cook for 3-5 minutes. Remove from heat and allow to cool slightly.
  • In a large mixing bowl whisk eggs and spices. Add sausage (if using) and remaining vegetables including those from the frying pan and stir.
  • Divide evenly into muffin cups, filling each about 2/3 full.
  • Bake for 12-15 minutes or until eggs set.
  • Top with Bruschetta.

Notes

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