Zucchini & Goats Cheese Mini Frittatas
These Zucchini and Goat’s Cheese Mini Frittatas are packed with protein, calcium, and gut-loving fibre — and made with your busy lifestyle in mind.
With eggs for protein, goat’s cheese for a gentle boost of calcium, and zucchini for fibre to keep your gut (and hormones) happy, these frittatas tick all the boxes for feeling good — and tasting great.
Perfect for meal prep so you can grab a high-protein breakfast or snack on the go!
Serves 12
Prep time 20 minutes. Cook time 30 minutes.
Ingredients
Extra virgin olive oil spray
1 medium red onion, thinly sliced
2 medium zucchinis, sliced, grated, squeezed of excess moisture
1 Tablespoons (20ml) extra virgin olive oil (EVOO)
3 eggs, lightly whisked
¼ cup reduced-fat milk
1 Tablespoon fresh parsley, chopped
12 small cherry tomatoes, halved
40g soft goats’ cheese, crumbled
Method
- Preheat oven to 160°C. Grease a 12-hole non-stick muffin tin with olive oil spray.
- Heat EVOO in a non-stick frying pan over medium-high heat. Cook onion for 10 minutes or until caramelised. Add zucchini, stir and remove from heat.
- Whisk eggs, milk and parsley in a jug.
- Divide zucchini and onion mixture amongst the prepared muffin tin holes. Evenly divide egg mixture between holes. Top each with a cherry tomato and some crumbled goats’ cheese.
- Bake for 20-25 minutes or until set. Set aside in pan for 5 minutes to cool before turning out onto a wire rack to cool completely.
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