Zucchini Scallion Frittata Cups

Zucchini Scallion Frittata Cups

SinfulSugar

"Portion-controlled, protein-packed portable meals for on-the-go lifestyles. These freeze well, so I can grab a few for lunch when I'm short on time."
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Ingredients

45 m servings 45 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
  2. Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
  3. Bake in preheated oven until set in the middle, 30 to 35 minutes.

Reviews

Read all reviews 13
  1. 15 Ratings

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Most helpful positive review

Awesome! Added 1 clove shredded garlic sautéed. Blanched 3 asparagus spears cut on the bias and added to mixture. Finished the last 5 minutes with a small amount of shredded Parmigiano Reggiano.

Most helpful critical review

Yummy but very hard to get out of the pan! Used a pastry brush and veggie oil to thoroughly grease the cups too. Convect baked at 350 for about 25 minutes. Would add salt next time too.

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Awesome! Added 1 clove shredded garlic sautéed. Blanched 3 asparagus spears cut on the bias and added to mixture. Finished the last 5 minutes with a small amount of shredded Parmigiano Reggiano.

Healthy, great flavor, good reheated, great consistency. My big complaint is that they were very hard to get out of the muffin tins and then to clean the pan. On my second attempt, I greased t...

Great taste and easy to make. Subed coconut milk for half and half and used goat cheese. Turned out very nice. A great to go breakfast. Thank you for the recipe..

Awesome! What a great way to use up the shredded zucchini in my freezer from the Summer's bounty! My family are not huge zucchini lovers in general, but this is one of those recipes where you ...

Yummy but very hard to get out of the pan! Used a pastry brush and veggie oil to thoroughly grease the cups too. Convect baked at 350 for about 25 minutes. Would add salt next time too.

Great recipe. I have been looking for a way to use my frozen grated garden zucchini other than making zucchini bread. I tried this recipe and it turned out great. I froze my zucchini in two cup ...

I made these in a mini cupcake pan and they were a nice appetizer. Need a little bit more of some different cheese. Yummy and Healthy!

I really liked these. I read the comments and made some small adjustments. I suggest squeezing the zucchini; I used paper towels. I hope I enjoy them as much when I reheat them in the morning.

Full disclosure: I don't like eggs, I tolerate them. I made these because they're healthy and can be frozen. That said, I really like them as a base, but think more should be added. I did add c...

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